Ingredients
people
- 250 gram penne (or other pasta of your choice)
- 1 onion (chopped)
- 2 cloves garlic (crushed)
- 300 gram chicken skinless breast (diced)
- 2 tbsp pesto (store-bought or homemade)
- 100 ml heavy cream
- extra virgin olive oil,salt and pepper
- to serve: toasted pine nuts, grated Parmesan, cherry tomatoes and rocket salad
Equipment
- Big pot
- Frying pan
INSTRUCTIONS (how to make this recipe):
- Cook the pasta until al dente in big pot with salted water, according to instructions on the packaging.
- In a large frying pan, fry the onion and garlic in a little olive oil.
- Add the chicken to the same pan, season with salt and pepper and cook until cooked through.
- Add the pesto and cream and reduce slightly.
- Drain the pasta and add to the pesto cream sauce with the chicken, stirring well to coat all the pasta with the pesto sauce.
- Serve the pasta with toasted pine nuts, Parmesan, cherry tomatoes and rocket (to taste). Enjoy!
Nutrition information per portion
Calories: 445kcal | Carbohydrates: 51g | Proteins: 26g | Fats: 15g | Saturated fats: 7g
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