Pasta sauce "Bechamel" with pesto and chicken

ingredients:

For 4 people:

500 g pasta penne or tortiglioni1 chicken breast cut into 4 or 4 filetssel and pepper mill1 fillet of olive oil2 tbsp paprika powder250 ml homemade basil pesto.30 g butter2 finely chopped garlic cloves15 g flour (2 tables) 375 ml milk150 g dried and drained tomatoes1 handle of fresh basil

Preparation:

Prepare your pesto, and reserve it in a bowl.

Pasta

Cook your pasta al dente according to the instructions written on the bag and keep a glass of cooking water. When they are cooked drain them and dispose of them in a big salad bowl with a drizzle of olive oil, salt and pepper, mix well.

The chicken

Cut the chicken breast into 4 and spread the fillets by putting a piece of food film and gently tap on it with a rolling pin.

Salt, pepper and sprinkle with paprika on each side of the chicken pieces.

Pour a good drizzle of olive oil into a pan and grill each piece for 3 minutes on each side, then discard the chicken on a plate.

The sauce:

In a small saucepan melt the butter, once it is melted add the minced garlic and mix quickly 30 seconds.

Add the flour and make a roux, cook for 1 minute, stirring constantly.

Pour the milk little by little, whisking well after each addition to avoid lumps. Then add the pesto, mix well and let the sauce thicken about 3 minutes. Add salt and pepper.

When the sauce is ready, pour 4 tbsp of sauce into the pasta, add the cut dried tomatoes and mix well with a wooden spoon.

Serve in deep plates, add 2 tablespoons of sauce and a sliced ​​piece of chicken.

Chop the basil and add generously on each plate.

You can also add some freshly grated parmesan cheese.