Creamy Fusilli with Chicken & Roasted Pepper Pesto

20

Minutes

2

Servings

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


INSTRUCTIONS 

  1. Heat the oil in a medium pan and cook the chicken for 4 minutes until brown
  2. Add the courgettes and beans and cook for 3 minutes, until softened
  3. In a separate bowl mix the Sacla' Pesto and the mascarpone cheese
  4. Pour the sauce into the pan and simmer gently for 5 minutes, stirring occasionally
  5. Meanwhile, cook the pasta to your liking in a large pan of salted, boiling water
  6. Drain the pasta and stir into the sauce
  7. Spoon into bowls and sprinkle with Parmesan shavings