Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 2

Roast chicken pesto fillets with pasta recipe

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Ready in 20 minutes

238g pack mini chicken breast fillets
2 tbsp pesto
Handful of halved cherry tomatoes
175g dried green tagliatelle
Fresh Parmesan shavings

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1. Preheat the oven to 200C/fan180C/gas 6. Put chicken fillets and pesto into a small roasting tin. Season with black pepper, mix together, then scatter with cherry tomatoes. Roast for 15 minutes, until the chicken is cooked through. Tear the chicken into pieces.
2. Meanwhile, cook tagliatelle according to the packet instructions. Drain and toss with the chicken and tomatoes. Serve sprinkled with Parmesan shavings

Roast chicken pesto fillets with pasta recipe

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