Sun-Dried Tomato Pesto Chicken Pasta
Ready In: 28 mins
Serves: 4
Ingredients
- 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)
Directions
- 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.
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