|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
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:
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