Wednesday, February 11, 2009

Chicken, pesto and tomato pasta


Ingredients (serves 4)
* 2 tablespoons olive oil
* 3 chicken breast fillets, fat trimmed
* 400g SAN REMO Casarecce pasta
* 500g cherry tomatoes, halved
* 2/3 cup basil pesto (see related recipe)
* 2/3 cup cream
* 60g parmesan cheese, shaved, to serve


Method
1. Heat 1 tablespoon oil in a large, non-stick frying pan over medium-high heat. Season chicken with salt and pepper. Add to frying pan. Cook for 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil to keep warm.
2. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain. Return to saucepan.
3. Add remaining oil to frying pan. Heat over high heat. Add tomatoes. Cook, tossing often, for 3 minutes or until just tender.
4. Thinly slice chicken. Add pesto, cream and chicken to pasta. Toss over low heat until well combined. Add tomatoes. Season with salt and pepper. Toss gently to combine.
5. Spoon pasta into serving bowls. Sprinkle with parmesan and serve.

Source
Super Food Ideas - Page 62
Recipe by Janelle Bloom & Dixie Elliott

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