Tomato pesto chicken pasta recipe

Name: Tomato pesto chicken pasta recipe
Cook time: 15 min
Total time: 15 min
Ingredients: 375g pkt fresh fettuccine; 18.20 gm olive oil; 500g Australian Chicken Thigh Fillets, sliced; 250g vine-ripened cherry tomatoes; 290g jar Italia Piccante Tomato And Chilli Pesto or Coles Tomato Pesto; 60g pkt Baby Rocket

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Cook Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Coles Magazine

chicken chicken thighs egg allergy

Ingredients

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375 grams pkt fresh fettuccine18.20 gm olive oil500 grams Australian Chicken Thigh Fillets, sliced250 grams vine-ripened cherry tomatoes290 grams jar Italia Piccante Tomato And Chilli Pesto or Coles Tomato Pesto60 grams pkt Baby Rocket

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Instructions

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Step 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) of cooking liquid.

Step 2

Meanwhile, heat oil in a large, deep non-stick frying pan over medium-high heat. Cook half the chicken, stirring, for 3 mins or until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining chicken.

Step 3

Add the tomatoes to the pan and cook for 3 mins or until the tomatoes begin to collapse. Remove from heat. Transfer tomatoes to a separate plate.

Step 4

Return chicken to pan with the pasta, pesto and reserved cooking liquid. Season. Toss to combine. Stir in the rocket. Top with the tomatoes.