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Chicken pesto pasta
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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.
This recipe was first published in October 2016.
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