Creamy Chicken & Pesto Pasta

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (510.2 g)
  • Calories 790.6
  • Total Fat - 24.9 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 658.1 mg
  • Sodium - 397.2 mg
  • Total Carbohydrate - 83.9 g
  • Dietary Fiber - 11.7 g
  • Sugars - 2.8 g
  • Protein - 58 g
  • Calcium - 219.5 mg
  • Iron - 7.7 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 0.4 mg

Step 1

Cook pasta in a saucepan of boiling, salted water, following packet directions and then drain, reserving 1/4 cup cooking water.

Step 2

Meanwhile, heat 2 teaspoons oil in a large, deep frying pan over medium-high heat and add chicken and cook for 5 minutes each side or until browned and cooked through and then transfer to a plate and cover and rest for 5 minutes.

Step 3

Meanwhile, heat remaining oil in pan over medium-high heat and add onion and garlic and cook, stirring, for 2 minutes or until softened.

Step 4

Now add flour and cook, stirring, for 1 minute or until coated and then add stock and bring to the boil, stirring.

Step 5

Reduce heat to low and stir in cream and simmer for 2 to 3 minutes or until thickened slightly.

Step 6

Remove pan from heat and stir in tomato, pesto, rocket, pasta and reserved cooking water and season with salt and pepper.

Step 7

Thinly slice chicken and stir 3/4 of chicken into pasta and top pasta with remaining chicken and parmesan before serving.

Tips & Variations


No special items needed.

Related