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Tomato pesto chicken pasta recipe
Tomato pesto chicken pasta recipe
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Prep Time:
Cook Time:
15 minutes
Total Time:
15 minutes
Delicious pesto chicken pasta perfect for a quick weeknight dinner.
Ingredients:
  • 375g pkt fresh fettuccine
  • 18.20 gm olive oil
  • 500g Australian Chicken Thigh Fillets, sliced
  • 250g vine-ripened cherry tomatoes
  • 290g jar Italia Piccante Tomato And Chilli Pesto or Coles Tomato Pesto
  • 60g pkt Baby Rocket
Instructions:
  • Prepare the pasta in a large saucepan of boiling water according to package instructions until it's al dente. Save ½ cup (125ml) of the pasta water before draining.
  • Heat oil in a large non-stick frying pan over medium-high heat. Cook half the chicken, stirring, until golden brown and cooked through, about 3 minutes. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining chicken.
  • Sauté the tomatoes in the pan for 3 minutes until they start to collapse. Remove from heat and transfer to a separate plate.
  • Add the chicken back to the pan along with the pasta, pesto, and reserved cooking liquid. Season to taste, then toss everything together. Gently mix in the rocket and finish by topping with the tomatoes.

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