Pesto Chicken Pasta
Indulge in a comforting meal with this creamy and flavorful chicken pesto pasta dish. Tender chicken pieces, earthy mushrooms, and vibrant spring onions come together beautifully with a luscious pesto and creme fraiche sauce. Topped with a generous sprinkle of Parmesan cheese, every bite of this dish is a delightful burst of savory goodness. A perfect balance of textures and flavors, this pasta is sure to become a quick favorite at your dinner table.
— Constant Cookbook
Ingredients
- 200g pappardelle or tagliatelle pasta
- 300g free-range chicken fillets, cut into small pieces
- 100g chestnut mushrooms, sliced
- 3 spring onions, chopped finely
- 2 garlic cloves, crushed (optional)
- 3 tablespoons fresh pesto
- 3 tablespoons low-fat creme fraiche
- Parmesan cheese, freshly grated
- 1 tablespoon olive oil, for frying
- Salt and pepper
Instructions
- First, fry the chicken in the olive oil for 5 minutes until golden. Add the garlic (optional), mushrooms and spring onions and cook for 2 minutes.
- Cook the pasta in boiling, lightly salted water according to packet instructions. Drain, adding a few drops of olive oil to separate.
- Stir the pesto into the chicken and mushroom mixture, then stir through the creme fraiche. Season to taste with salt and pepper.
- Serve in bowls, topped with grated Parmesan cheese.
Yield
Serves 2
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