DIRECTIONS 

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1. Salt and pepper chicken fillets both sides. In a frying pan, add white wine and cook chicken. Cool and cut into 3-4 cm strips or shred. Pour the leftover liquid over the chicken. Set aside. 
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2. In a food processer, place basil leaves, pine nuts, garlic and parmesan, while it’s running slowly pour in the Olive Oil till all combined. Salt and pepper to taste. Transfer it into a small metal bowl and cool it in the fridge to keep the colour green. 
    

3. In a large pot (5 litres or more), boil 3-4 litres water and cook pasta as per directions. Rinse with warm running water and drain. In a large mixing bowl, first, toss chicken with ¼ pesto, add pasta, toss with the remaining pesto, salt and pepper to taste. Serve and enjoy!