Fusilli with Chicken & Pesto Sauce

Ingredients

  • 1 tbsp Olive Oil
  • 340g Chicken breast fillets, cut into 2.5cm pieces
  • 2 Small courgettes, halved and sliced
  • a handful of Fine green beans
  • 3 tbsp Sacla’ Roasted Red Pepper Pesto
  • 350g Mascarpone cheese
  • 250g Fusilli pasta
  • Parmesan cheese shavings to serve

Method

  1. Heat the oil in a medium pan and cook the chicken for 4 minutes until brown
  2. Add the courgettes and beans and cook for 3 minutes, until softened
  3. In a separate bowl mix the Sacla’ Pesto and the mascarpone cheese
  4. Pour the sauce into the pan and simmer gently for 5 minutes, stirring occasionally
  5. Meanwhile, cook the pasta to your liking in a large pan of salted, boiling water
  6. Drain the pasta and stir into the sauce
  7. Spoon into bowls and sprinkle with Parmesan shavings
Serves: 2Cooking time: Share recipeReview this recipe

Reviews

No reviews yet, be the first to review this recipe. Sign in or register to add your review.

Share this recipe