Creamy Chicken Pesto Pasta Recipe

Ingredients

• • 500g Chicken Breast Boneless Skinless
• • 325g Delmaine Pesto
• • 500g Diamond Fettucine
• • 250ml Anchor Cream
• • 200g Mainland Grated Parmesan
• • 1 head Broccoli (cut into florets)
• • 1 Brown Onion (finely diced)
• • 1 Garlic Bulb (use 3–4 cloves)
• • 1 tbsp olive oil or butter
• • Salt and pepper to taste

Instructions

1. Step 1 — Cook the pasta Bring a large pot of well-salted water to the boil. Add the Diamond Fettucine and cook according to packet instructions until al dente — around 10–11 minutes. Add the broccoli florets to the same pot for the last 3 minutes of cooking. Before draining, scoop out a cup of pasta water and set aside. Drain and set aside.
2. Step 2 — Cook the chicken While the pasta cooks, slice the chicken into strips and season with salt and pepper. Heat a tablespoon of oil or butter in a large frying pan over medium-high heat. Cook the chicken for 3–4 minutes each side until golden and cooked through. Remove and set aside.
3. Step 3 — Soften the onion and garlic In the same pan over medium heat, cook the diced onion for 4–5 minutes until soft. Add the crushed garlic and cook for a further 1–2 minutes until fragrant.
4. Step 4 — Combine Remove the pan from the heat. Add the drained pasta and broccoli to the pan, followed by the Delmaine Pesto. Toss everything together, adding splashes of pasta water to coat evenly. Add desired amount of cream to pan, mixing till combined. Return the chicken to the pan and toss again to combine.
5. Step 5 — Serve Divide between four bowls and finish with a generous grating of Mainland Parmesan and a crack of black pepper. Serve immediately.