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.
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Cook Time
20.0
Serves
2.0
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
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How to make the recipe
Step 1
Heat the oil in a medium pan and cook the chicken for 4 minutes until brown
Step 2
Add the courgettes and beans and cook for 3 minutes, until softened
Step 3
In a separate bowl mix the Sacla' Pesto and the mascarpone cheese
Step 4
Pour the sauce into the pan and simmer gently for 5 minutes, stirring occasionally
Step 5
Meanwhile, cook the pasta to your liking in a large pan of salted, boiling water
Step 6
Drain the pasta and stir into the sauce
Step 7
Spoon into bowls and sprinkle with Parmesan shavings
