Pesto and sun-dried tomato chicken pasta
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About this recipe:
A comforting midweek supper that is filling and delicious with great flavour from sun dried tomatoes and a jar of ready made pesto.
1 (500g) pack farfalle pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 skinless, boneless chicken breast fillets, diced
dried crushed chillies to taste
30g (1 oz) oil-packed sun-dried tomatoes, drained and cut into strips
100g (4 oz) shop-bought pesto
- Cook pasta according to package instructions; drain.
- Heat oil in a large frying pan over medium heat. Sauté garlic until tender, then stir in chicken. Season with chillies. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
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