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

INSTRUCTIONS 

1. Bring a large pan of salted water to the boil, and cook the tagliatelle according to packet instructions
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
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)
4. Stir until all the pasta is coated and serve immediately with a grating of Parmesan.