Pasta with Chicken & Roasted Red Pepper Pesto Sauce Recipes

Cooking Time: Up to 15 mins
Serves: 2   

Ingredients

1 tbsp olive oil
340g chicken breast fillets, cut into 2.5cm pieces
2 small courgettes, halved and sliced
fine green beans
3 tbsp Sacla' Roasted Red Pepper Pesto
350g mascarpone cheese
250g pasta
parmesan shavings to serve

Instructions

Start by heating the oil in a medium pan and cook the chicken for 3-4 minutes until browned.

Next add the courgettes and beans and cook for 3-4 minutes until softened.

In a separate bowl mix together the Sacla' Roasted Red Pepper Pesto and the mascarpone cheese. Pour the sauce into the pan and simmer gently for 5-6 minutes, stirring occasionally.

Meanwhile, cook the pasta according to the pack instructions. Drain the pasta well and then stir into the sauce.

Finally spoon the pasta into serving bowls and sprinkle it with crumbly parmesan shavings. Don't hold back.