Ingredients
375g rigatoni
1tblsp olive oil
500g chicken breast fillets, trimmed, thinly sliced
300ml carton light thickened cooking cream
200g tub fresh basil pesto (¾ cup)
1 chicken stock cube (10g), crumbled
1 cup frozen peas
½ cup grated parmesan, plus extra to serve
Method
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Cook pasta in a large saucepan of boiling, salted water until tender. Drain pasta, reserving ¼ cup of the cooking liquid.
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Heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally, for about 2 minutes, or until almost cooked through. Remove.
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Add cream, pesto, stock cube and reserved cooking liquid to pan. Stir to combine. Bring to boil. Return chicken to pan with peas. Simmer, stirring for a further 3 minutes, or until chicken is cooked and peas are tender.
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Add pasta to pan with parmesan. Stir to coat. Season with salt and pepper.
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Serve with extra parmesan.