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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 Thu Oct 06 09:17:00 BST 2016.
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