Chicken and Red Pepper Pasta Recipes

Cooking Time: Up to 15 mins
Serves: 2   

Ingredients

200g of dry penne pasta
2 skinless and boneless chicken breasts
1 red pepper
100g of mange tout
1 tablespoon of olive oil
half a jar of Sacla' Classic Green Pesto

Instructions

Cook the pasta in a large pan of boiling salted water until al dente, drain and put to one side. Meanwhile, cut the chicken into thin strips and slice the red pepper into long fingers. Heat the oil in a frying pan and add the chicken, stir fry until cooked then add the red pepper. Stir fry for a further 2 minutes before adding the mange tout, cook for a further 2 minutes. Mix the pasta, chicken and vegetables together and stir through half the jar of Sacla' Classic Green Pesto. Serve immediately with a classic green salad. Enjoy!