About this recipe:A fast chicken pasta dish that is loaded with big flavour. Chicken breast and pasta are tossed with sun-dried tomatoes, feta, fresh basil, toasted pine nuts and your favourite shop-bought pesto.
25g chopped sun-dried tomatoes
350ml chicken stock
6 skinless chicken breast fillets - cut into strips
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons cornflour
175g prepared basil pesto
4 tablespoons toasted pine nuts
4 tablespoons chopped fresh basil
110g crumbled feta cheese
1 (500g) pack fusilli pasta
2 tablespoons grated Parmesan cheese
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Method Prep:20min › Cook:20min › Ready in:40min
Soak sun dried tomatoes in chicken stock.
Cook chicken in oil with garlic in a large frying pan over medium heat until done.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain.
Stir cornflour into a couple of tablespoons of chicken stock. Stir remaining chicken stock, sun dried tomatoes, pesto, pine nuts, and basil into the frying pan with the chicken. Mix cornflour mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
Serve sauce over pasta, and sprinkle with Parmesan cheese.