Chicken, pasta and vegetables coated in a creamy pesto sauce – and ready in no time at all. When you need a satisfying mid week meal for all the family, this pesto pasta recipe ticks all the boxes!
Pesto Chicken Pasta
Cooking Time
15 minutes
Servings
4
Method:
Add 300g of rigatoni to a large pan of boiling, salted water and cook until al dente.
Meanwhile, heat olive oil in a frying pan.
Thinly slice 1 red onion and dice 300g chicken breast into cubes.
Add both to the pan and cook over a high heat for 2 minutes, then reduce the heat and cook for a further 5-6 minutes, stirring often until cooked through.
Drain the pasta, reserving 3 tablespoons of the cooking water. Halve 30g of green olives and 200g of cherry tomatoes.
Add these to the chicken along with the cooked pasta, cooking water, 2 teaspoons of capers, drained and 4 heaped tablespoons of green pesto.
Continue to cook for 2 to 3 minutes, stirring together gently.
Serve with grated Parmesan cheese and ripped basil leaves.
Ingredients
300g Napolina Rigatoni pasta
2 tablespoons Napolina Olive Oil
300g skinless chicken breasts, diced into cubes
1 small red onion, thinly sliced
4 tablespoons Green Pesto
200g cherry tomatoes, halved
30g Green Olives, halved
2 teaspoons capers, drained
20g Parmesan cheese
Basil leaves, to garnish
other recipes you may like
Explore the rich flavours of Naples and immerse yourself in our authentic Italian recipes. Your taste buds will thank you.
