Creamy Pesto and Chicken Penne
Ingredients
300 g penne pasta
400 g chicken thighs, breasts or tenderloins 3
00 mL chicken stock
1 x 190 g jar sundried tomato pesto
¼ cup parmesan cheese
¼ cup cream
Extra parmesan cheese, for serving
Preparation Method
1. Cook pasta until al dente.
2. Cut chicken into bite-sized pieces and fry until browned.
3. Add stock and bring to a simmer.
4. Stir through pesto until combined (about ½-¾ of the jar).
5. Add cream and return to simmer.
6. Stir through parmesan, and continue to simmer until chicken is cooked through.
7. Combine pasta and sauce to serve
Serves 4
Sourced with permission from www.bestrecipes.com.au and written by Jules2
