Chicken pesto pasta


150g essential Waitrose fusilli pasta
1 tbsp essential Waitrose olive oil
380g pack essential Waitrose British Chicken 2 Breast Fillets, thinly sliced
1 essential Waitrose red pepper, diced
100g essential Waitrose frozen sweetcorn, defrosted
2 tbsp basil pesto
100g half fat crème fraîche
½ x 25g pack basil, shredded


1. Cook the pasta in boiling water for 9-10 minutes or until tender, then drain.

2. Heat the oil and fry the chicken and pepper for 5 minutes, add the sweetcorn, pesto and crème fraîche and cook for 1-2 minutes. Check that the chicken is cooked through with no pink meat. Stir in the pasta and basil, and season to taste. 

  • Total time: 20 minutes 20 minutes

Serves: 2

4 stars

Average user rating Based on 43 ratings

This recipe was first published in Thu Oct 06 09:17:00 BST 2016.