CHICKEN PESTO PENNE

I chopped up 500gm of chicken tenderloins and poached them in milk , once the milk had evaporated , I added a handful of basil leaves finely chopped . Then I stirred through 2 tbs of minced garlic , cracked black pepper and crumbled 250 gm of Greek feta in the mix . Finally I poured 300ml of sour cream into the pot with 300ml of cream . Stir to mix thoroughly and continue to cook over a low heat . Cook penne pasta in salted boiling water as per packet directions until tender ( not soft ). Drain and stir the pasta through the chicken sauce . Serve topped with torn basil leaves , oven dried cherry tomatoes and crushed nut mix . Delicious !!