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Chicken, pesto and parmesan pan pasta
Chicken, pesto and parmesan pan pasta
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Prep Time:
7 minutes
Cook Time:
10 minutes
Total Time:
17 minutes
Effortless midweek meal made in a single pan.
Ingredients:
  • 300g dried fusilli pasta
  • 18.20 gm extra virgin olive oil
  • 3 garlic cloves, crushed
  • 75g baby spinach
  • 2 smoked chicken breasts, thinly sliced
  • 125.00 ml semi-dried tomato strips
  • 150g basil pesto, cashew & pecorino dip
  • 250g smooth ricotta
  • 125.00 ml small fresh basil leaves
  • 125.00 ml finely grated parmesan
Instructions:
  • Cook pasta according to package instructions until tender. Drain, saving 1/2 cup of the cooking water.
  • Heat up the grill over medium-high heat.
  • Heat oil in a large ovenproof frying pan over medium-high heat. Add garlic and spinach. Stir and cook for 1 minute until the spinach is just wilted.
  • Combine the pasta, reserved cooking water, chicken, tomato, dip, ricotta, and half of the basil in a bowl. Gently toss everything together. Sprinkle the parmesan over the pasta mixture. Place the frying pan under the grill for 2 minutes or until browned. Serve the pasta sprinkled with the remaining basil.

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