This is a healthy but tasty and creamy pesto and chicken pasta dish that’s quick and easy prepare for week-night suppers or weekend lunches.
Ingredients for 4 people
320g Rigatoni pasta
4 tbsps Pesto
80g Parmesan
300g Chicken breast
300ml Creme Fraiche
10 Cherry tomatoes
Extra virgin olive oil
Salt and pepper
Method
Step 1. Cut the chicken breast into small pieces and cook quickly in a little olive oil in a frying pan with salt and pepper.
Step 2. Cut the cherry tomatoes into quarters.
Step 3. Cook the pasta in a large pan of salted, boiling water following the instructions on the packet. Retain a little of the cooking water at the end in case you want to thin-out your sauce.
Step 4. In a pan mix together the chicken breast, pesto, tomatoes and creme fraiche and cook on a low heat for a few minutes.
Step 5. Add the pasta to the sauce and mix together well using some cooking water if desired.
Step 6. Serve and garnish with lots of parmesan shavings.
Buon appetito!
Of course it goes without saying that this pesto and chicken pasta recipe can be vegetarian, just omit the chicken and add a substitute such as Quorn and use our wonderful vegetarian parmesan.