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Chicken pesto pasta with Mozzarella Maxi

Serves 4
Prep: from 30 – 60 minutes

• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 400g pasta (preferable farfelle)
• 250g Galbani Santa Lucia® Mozzarella Maxi Pesto
• 100g fresh basil leaves
• 100gg pine nuts, toasted
• 50g Galbani Grana Padano grated
• 1 garlic clove, lightly crushed
• 2 tbsp olive oil
• Fresh ground black pepper and sea salt

To prepare pesto

1. Place the basil leaves in a food processor along with the pine nuts, Grana Padano, garlic, olive oil, salt and pepper. Blend it until it is a smooth paste.
2. Heat olive oil in a saucepan, add the chicken breasts pieces and fry for 20 minutes until cooked and golden brown. 
3. Meanwhile bring a pan of salted water to the boil, drop in the pasta and cook for 11-12 minutes.
4. Drain the pasta, leaving about 4 tablespoons of cooking liquid in the pan, add 4 tablespoons of pesto and return the pasta to the pan.
5. Mix it and add the chicken. 
6. Put the pasta in a serving platter and lay on top perfectly round slices of Santa Lucia® Mozzarella Maxi. 
7. Season with a drop of olive oil, fresh ground black pepper and toasted pine nuts.