INGREDIENTS 

• 2 large Skinless chicken breasts
• 1/2 tbsp Olive oil
• 400g Tagliatelle
• 250g Asparagus
• 190g jar Sacla’ Sun-Dried Tomato Pesto

INSTRUCTIONS 

1. Cut the chicken into bite-sized pieces and fry for 10 minutes, until golden and cooked through
2. Meanwhile cook the pasta in a large pan of boiling, salted water until al dente
3. While the pasta is cooking, cut the asparagus into 4cm pieces and add to the pasta pan 1 minute before the pasta is ready
4. Drain the pasta and asparagus, return to the empty pan
5. Stir through the cooked chicken and Sacla' Pesto
6. Divide among four bowls and serve immediately