Spaghetti with Chicken, Cherry Tomatoes and Pesto

Instructions

1. 1

   Fill a large pot with at least 1.5 l water, add 1 tsp salt and set it over high heat to come to a rolling boil.

   ~4 min

2. 2

   While step 1 waits

   While the water heats, cut the chicken breast into 2 cm pieces and season with 0.25 tsp black pepper. Halve the cherry tomatoes.

   ~3 min

3. 3

   Add 100 g spaghetti to the boiling water and cook until al dente, about 8 minutes, stirring once so it does not stick.

   ~8 min

   Why? Technique
4. 4

   While step 3 cooks

   While the spaghetti cooks, heat 1 tbsp olive oil in a frying pan over medium-high heat. Add the chicken in a single layer and cook 3 minutes without moving it, then turn and cook 2 minutes more until browned and cooked through to 74°C/165°F. Add the cherry tomatoes and cook 2 minutes until they soften and release their juice.

   ~3 min

   Why? Technique
5. 5

   Scoop about 120 ml of the starchy cooking water into a mug, then drain the spaghetti in a colander.

   ~1 min

   Why?
6. 6

   Add the drained spaghetti, 2 tbsp pesto and 60 ml of the reserved pasta water to the pan with the chicken and tomatoes. Toss over low heat for 1 minute until the sauce turns glossy and coats every strand, adding the remaining pasta water a splash at a time if it looks dry.

   ~1 min

   Why? Chef's tip