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Fusilli with smoked chicken, asparagus and pesto
Fusilli with smoked chicken, asparagus and pesto
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your pasta with a creamy basil pesto sauce.
Ingredients:
  • 350g dried wholemeal fusilli pasta
  • 2 bunches asparagus, woody ends trimmed, sliced diagonally
  • 40.00 gm basil pesto
  • 75g (1/4 cup) extra light sour cream
  • 1 tsp finely grated lemon rind
  • 400g smoked chicken breast, skin removed, thinly sliced
  • 50g sun-dried tomatoes without oil, thinly sliced
Instructions:
  • Cook the pasta in a large saucepan of lightly salted boiling water until al dente following packet directions (about 12 min), adding the asparagus in the last 2 minutes of cooking. Save 60ml (1/4 cup) of cooking liquid before draining. Return pasta mixture to the pan.
  • In a small bowl, mix together the pesto, sour cream, and lemon rind.
  • Combine the pesto mixture with the pasta, chicken, and sun-dried tomatoes, tossing gently until mixed. Add some reserved cooking liquid until you reach a saucy consistency. Season with salt and pepper to taste.
  • Divide the pasta into serving bowls and serve right away.

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