(07) 5534 4886Pesto Chicken Pasta with Cherry Tomatoes
Prep Time: 15 mins Cook Time: 15 mins
INGREDIENTS
350 g Penne Pasta
1 tbsp Olive Oil
250 g Cherry Tomatoes
500 g Rainbow Meats Chicken Thigh Fillets, trimmed and chopped
190 g jar Basil Pesto
300 ml Light Cooking Cream
1 cup Frozen Peas
Shaved Parmesan, to serve
DIRECTIONS
STEP 1: Cook pasta in a large pot of boiling water according to packet directions, or until al dente. Meanwhile, heat oil in a large deep frypan, and cook grape tomatoes over medium heat for 2-3 mins, until just softened. Transfer to a bowl and set aside.
STEP 2: Reheat pan and cook chicken in 3 batches, turning occasionally, until golden brown. Return all chicken to pan, add pesto, cream and peas. Stir to combine, and bring to just boiling. Reduce heat and simmer for 5 mins.
STEP 3: Drain pasta and add to pan, along with tomatoes. Turn gently to combine. Serve with shaved parmesan.
