Lemon chicken with pesto pasta by Dean Edwards

Try Dean Edwards' zesty chicken with homemade pesto.

Ingredients

2 skinless chicken breasts
1 lemon, juiced
1 tbsp honey
1 tsp chilli flakes
Small handful of fresh basil
Small handful of rocket
½ garlic clove
50 g1¾ oz toasted walnuts
30 g1 oz parmesan
Lemon juice, to taste
Olive oil
50 g1¾ oz cherry tomatoes
300 g10½ oz pasta, such as linguine

Method: How to make Lemon chicken with pesto pasta

Preheat the oven to 200C/Gas 6.

Skin the chicken breasts then season and seal in a very hot pan until coloured on both sides.

Glaze with the lemon juice and honey, sprinkle with the chilli flakes and add the halved tomatoes. Transfer to the oven for 12-14 minutes or until cooked through.

Add the basil and rocket to a blender along with the toasted walnuts, garlic and lemon juice. Drizzle in the oil whilst blending until you have a loose consistency and add the parmesan cheese.

Cook the pasta according to the packet instructions, drain then stir through the pesto. Serve with the chicken and tomatoes.