| Servings | serves |
Ingredients
- 375 grams Fettuccine or Spaghetti
- 190 grams Basil Pesto we used Barilla
- 700 grams Chicken Thigh Fillets cut into 2cm chunks
- 1 punnet Cherry Tomatoes halved
Ingredients
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Instructions
- Cook pasta in a large pot of boiling salted water for 6-8 min. Drain well and return to the pan. Stir through half the pesto, then cover to keep warm. Meanwhile, spray a large non-stick frying pan with olive oil and heat over medium-high heat.
- Working in batches, cook chicken until golden, and set aside. Now turn the heat to high, add the tomatoes and cook for 2-3 min.
- Return chicken to pan and add the remaining pesto, rinsing out the jar with a little water and adding to chicken. Add cooked pasta and toss to combine. Serve with a rocket salad and garnish with grated parmesan.
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