Chicken, Pesto & Asparagus Tagliatelle
Swift but sensational, this dish has just five ingredients, but so much flavour. Save time (and washing up!) by cooking the asparagus with the pasta, then add some of the cooking water back to create a lovely sauce as your stir everything together.
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Cook Time
20 mins
Serves
4
Ingredients
- 2 large Skinless chicken breasts
- 1/2 tbsp Olive oil
- 400g Tagliatelle
- 250g Asparagus
- 190g jar Sacla’ Sun-Dried Tomato Pesto
How to make the recipe
- Cut the chicken into bite-sized pieces and fry for 10 minutes, until golden and cooked through
- Meanwhile cook the pasta in a large pan of boiling, salted water until al dente
- While the pasta is cooking, cut the asparagus into 4cm pieces and add to the pasta pan 1 minute before the pasta is ready
- Drain the pasta and asparagus, return to the empty pan
- Stir through the cooked chicken and Sacla’ Pesto
- Divide among four bowls and serve immediately
