SUN-DRIED TOMATO PESTO CHICKEN PASTA

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Sun-Dried Tomato Pesto Chicken Pasta image

This is a super quick tasty recipe that is the perfect after work fast meal, it is not only perfect for when your in a hurry, but I always make extra as it reheats fine the next day, if the pasta is a little dry all you have to do is add a little cream. It can all be cooked in the same pan so you save on washing up and there are no steps, in fact you don't have to cook the chicken first, remove set to one side, then cook onions etc... It is all added one ingredient after the other, which when you want something on the table with out fuss makes this a great meal.

Provided by The Flying Chef

Categories     Chicken Breast

Time 28m

Yield 4 serving(s)

Number Of Ingredients 13

450 g chicken, chopped into pieces
350 g fusilli, spiral pasta
1 onion, finely chopped
3 garlic cloves, crushed
50 ml dry white wine
5 sun-dried tomatoes, finely chopped
2 tablespoons sun-dried tomato pesto (I do quite generous ones)
2 teaspoons grainy mustard
180 ml double cream
100 ml light cream
1/2 cup lightly packed parmesan cheese
parmesan cheese, extra to sprinkle over pasta
finely chopped parsley, for garnish if desired (optional)

Steps:

  • Bring some water to the boil, add a little olive oil, add pasta cook until just tender. (al dente).
  • In a large fry pan heat a little olive oil, add chicken cook to brown, add onion and garlic cook until onion softens.
  • Add wine, sun-dried tomatoes, pesto and mustard stir to combine.
  • Add creams and cheese, bring to the boil, turn down heat, stir to melt cheese, add cooked pasta stir until heated through.
  • To Serve: Place spoonfuls of pasta in bowls, sprinkle with cheese and parsley.

Nutrition Facts : Calories 860, Fat 43.9, SaturatedFat 20.9, Cholesterol 174.8, Sodium 385.4, Carbohydrate 73.2, Fiber 3.7, Sugar 4.8, Protein 39.7

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