About this recipe:This is a quick and easy dish of chicken and pasta tossed in a creamy pesto and Parmesan cheese sauce. If you are trying to reduce calories, you could substitute chicken stock for half of the cream.
450g penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast fillets - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
300ml double cream
4 tablespoons pesto
3 tablespoons grated Parmesan cheese
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Method Prep:20min › Cook:10min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat butter and olive oil in a large frying pan over medium heat. Gently fry chicken for 5 to 7 minutes, adding the garlic when the chicken is almost cooked. Reduce heat and stir in salt and pepper, cream, pesto and Parmesan cheese. Stir in cooked pasta and serve.