Our Favourite Recipes
Creamy Fusilli with Chicken & Roasted Pepper Pesto
A flavourful and deliciously hearty fusilli recipe that's surprisingly quick to make. Chicken, courgettes and beans tumble through a luscious sauce of mascarpone cheese and Sacla' Roasted Pepper Pesto, all ready in just 20 minutes.
Buon Appetito
Ingredients
- 1 tbsp. olive oil
- 340g chicken breast fillets, cut into 2.5cm pieces
- 2 small courgettes, halved and sliced
- 1 handful of fine green beans
- ½ jar Sacla’ Roasted Pepper Pesto
- 250g Mascarpone cheese
- 200g fusilli pasta
- Parmesan cheese shavings to serve
Method
- Heat the oil in a medium pan and cook the chicken for 4 minutes until brown
- Add the courgettes and beans and cook for 3 minutes, until softened
- In a separate bowl mix the Sacla’ Pesto and the mascarpone cheese
- Pour the sauce into the pan and simmer gently for 5 minutes, stirring occasionally
- Meanwhile, cook the pasta to your liking in a large pan of salted, boiling water
- Drain the pasta and stir into the sauce
- Spoon into bowls and sprinkle with Parmesan shavings
