Creamy Pesto Chicken with Pappardelle
Ingredients
400g pappardelle
2 tablespoons olive oil
500g chicken breasts, skinned, boned and cut into chunks
1/4 cup basil pesto
3/4 cup cream
1/4 teaspoon salt
1/4 cup finely grated Parmesan to garnish
basil leaves to garnish
Description
This is the quickest and easiest dinner and the wide-ribboned pappardelle looks very impressive.
Method
Cook the pappardelle according to the directions on the packet.
While the pasta is cooking, heat the oil in a frying pan. Add the chicken and cook over high heat until golden brown. Reduce heat and add the pesto and cream to the pan. Cook for a further 3-4 minutes until the sauce is thick and creamy and the chicken is cooked through. Season to taste.
Stir in the well-drained pasta through the hot sauce. Save a little of the pasta cooking water to thin the sauce, if required.
Place into serving bowls and top with the grated Parmesan and basil leaves. Serve with a green salad.
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
