Chicken, Baby Leek & Basil Pesto Tagliatelle
Meltingly soft baby leeks and tender pan-fried chicken take centre stage in this tagliatelle recipe. The creamy sauce is a mix of silky crème fraîche and Sacla' Classic Basil Pesto. A grating of Parmesan is the final touch.
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Cook Time
25 mins
Serves
4
Ingredients
- 400g tagliatelle
- Olive oil
- 500g chicken breasts, cut into bitesize chunks
- 6 baby leeks, sliced
- 125g full fat crème fraîche
- 1 jar Sacla’ Classic Basil Pesto
- Freshly grated Parmesan, to garnish
How to make the recipe
Step 1
Bring a large pan of salted water to the boil, and cook the tagliatelle according to packet instructions
Step 2
Place a large frying pan on a medium heat and fry the chicken pieces until golden brown, then add the leeks and fry for a further minute
Step 3
Add the crème fraîche to the frying pan along with the Basil Pesto, then add the cooked pasta and a little of the pasta water (if needed)
Step 4
Stir until all the pasta is coated and serve immediately with a grating of Parmesan.
