Tagliatelle with Red Pesto, Chicken & Asparagus Recipes

Cooking Time: Up to 15 mins
Serves: 4   

Ingredients

400g dried tagliatelle (or any pasta)
2 large skinless chicken breasts
190g jar of Sacla’ Sun-Dried Tomato Pesto
250g asparagus
1/2tbsp olive oil

Instructions

Cut the chicken into bite-sized pieces and fry for 10 minutes, until golden and cooked through.

Meanwhile cook your pasta according to the packet instructions, until al dente.

While the pasta is cooking, cut the asparagus into 4cm pieces and add these to the pasta pan 1 minute before the pasta is due to be ready.

Drain the pasta and asparagus and return to the empty pan. Stir through the cooked chicken and the jar of Sun-dried Tomato Pesto. Divide among four bowls and serve immediately.

Hey Pesto!