- 400g penne pasta
- 300g chicken breast or thigh fillets
- 3/4 cup walnut halves
- 3 tablespoons olive oil
- 3 tablespoons finely chopped herbs (parsley, thyme, rosemary, oregano)
- salt and freshly ground black pepper
- 1/2 cup freshly grated parmesan cheese
Bring a large saucepan of salted water to the boil. Cook pasta
until al dente, approximately 8-10 minutes.
Meanwhile, heat a frypan over a medium heat, add a little olive oil and cook chicken for 3-5 minutes each side
until cooked through. Remove from heat and set aside. Add walnuts
to the pan and toss over a medium heat until nuts are fragrant.
Slice chicken into bite size pieces. Drain cooked pasta and toss
with chicken, walnuts, olive oil and herbs. Season to
taste with salt and freshly ground black pepper. Divide into 4
bowls and sprinkle with grated parmesan