This is a 2 day recipe which requires a long resting time to create all those lovely air pockets inside the dough.



  • 1 Packet of Fusilli

Boil your pasta as per packaging instructions and set aside.

For the Green Basil Pesto

  • A Handful of Fresh Basil
  • 150ml Olive Oil
  • 1 Bulb of Garlic
  • ¼ of Freshly Squeezed Lemon Juice
  • ¼ Tsp Lemon Zest

Blend all the above ingredients and set aside.

For the Chicken

  • 15ml Olive Oil
  • 500g Chicken Fillets
  • 1 Tsp Garlic Salt
  • Black Pepper
  • ½ Tsp Crushed Chillies
  • 1 Tbsp. Garlic
  • 250ml Fresh Cream


Fry your chicken in the pan with olive oil and garlic. Then add your spices and season.

Once your chicken is almost finished cooked add the fresh cream. Allow to cook for about 3mins then add your pasta. Add the green basil pesto and mix through. Serve with grated parmesan cheese and enjoy.

Source: Berry Babies