Saturday, October 19, 2013

Tagliatelle with Red Pesto, Chicken & Asparagus Recipe

Photo: Tagliatelle with Red Pesto, Chicken & Asparagus

Serves: 4, On the table in: Up to 15 Minutes


400g dried tagliatelle (or any pasta)
2 large skinless chicken breasts
190g jar of Sacla’ Sun-Dried Tomato Pesto
250g asparagus
1/2tbsp olive oil


Cut the chicken into bite-sized pieces and fry for 10 minutes, until golden and cooked through.

Meanwhile cook your pasta according to the packet instructions, until al dente.

While the pasta is cooking, cut the asparagus into 4cm pieces and add these to the pasta pan 1 minute before the pasta is due to be ready.

Drain the pasta and asparagus and return to the empty pan. Stir through the cooked chicken and the jar of Sun-dried Tomato Pesto. Divide among four bowls and serve immediately.


More Chicken Recipes:

Chicken Garbure
Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan
Roasted Chicken Breasts with Basil Pesto  
One-Pot Tomato & Olive Chicken with Gnocchi  
Pesto Roast Chicken with Garlic and Parmesan      
Roast Chicken with Sacla' Sun-Dried Tomato Paste   
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