Pesto and sun-dried tomato chicken pasta

    (882)
    30 min

    A comforting midweek supper that is filling and delicious with great flavour from sun dried tomatoes and a jar of ready made pesto.


    786 people made this

    Ingredients
    Serves: 8 

    • 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

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cook pasta according to package instructions; drain.
    2. 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.
    3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

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    Reviews & ratings
    Average global rating:
    (882)

    Reviews in English (589)

    by
    667

    My husband & I really liked this simple pasta dish. I was hungry for something with pesto. I made my own for this; my recipe produced about a cup of pesto and I ended up using it all; 1/2c didn't seem like enough. I'm not used to using crushed red pepper flakes so wasn't certain how much to add; did about 1/4 tsp and it was just right; might do slightly more next time. Sprinkled parmesan and toasted pine nuts on top of each serving. YUMMO! Thanks so much, Kristin! (My pesto recipe: 1/2c evoo, 1c fresh basil leaves, 1/2 tsp salt, 2 garlic cloves, 1/2c toasted pine nuts, 1/2c parmesan; blend all together in blender or food processor.)  -  07 Jun 2006  (Review from Allrecipes US | Canada)

    by
    474

    I have made this so many times! People ALWAYS will ask you for the recipe! The pesto sauce I use (classico brand) has tons of garlic, so I don't add any extra. Using bowties is a good idea, the sauce sticks good to this shape. The sundried tomatoes in oil are the best, chopped small, with a little extra drizzle of the oil. Adding fresh parmesan makes it happen! Makes lots, cause it gets gobbled up!  -  24 Sep 2008  (Review from Allrecipes US | Canada)

    by
    370

    This is a good recipe.... I made a few modifications - I used 16 dry-packed sun-dried tomatoes instead of oil-packed (soaked them in boiling water for 3-5 minutes and then coarsely chopped) and added a handful of toasted pine nuts (omitted red pepper flakes though). Very easy and tasty. I used half of a 270mL basil Classico pesto, if that helps anyone.  -  21 Aug 2005  (Review from Allrecipes US | Canada)

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