Ingredients
- 500g penne past
- 500g sliced chicken breast
- 1 teaspoon poultry seasoning or substitute for Italian herbs/seasoning
- 3 crushed garlic
- Handful sliced spring onion
- 2 small jars pesto paste - use 1 if you don’t like strong pesto flavour
- 1 cup chicken stock
- x1 600ml thickened cream
- 1/2 - 1 cup pasta water
- 1 cup freshly grated parmesan
- Salt & pepper
- Handful toasted pine nuts
Instructions
- Start browning your chicken in some olive, add salt/pepper & your favourite poultry seasoning if using & set aside.
- While that’s happening add the pasta to salted boiling water & cook according to pack instructions. Reserve 1 cup of pasta water.
- In the same pan you cooked the chicken add a tablespoon of butter & the garlic/spring onions, cook for a minute before adding the pesto. Cook for another minute before adding the cream & chicken stock.
- Add the parmesan & melt through. Add chicken. Taste for seasoning, add drained pasta along with some pasta water. Give it a gentle mix & serve with extra spring onion, pine nuts & parmesan.
