Chicken, Pesto & Asparagus Tagliatelle

Name: Chicken, Pesto & Asparagus Tagliatelle
Prep time: THMS
Cook time: THMS
Ingredients: 2 large Skinless chicken breasts; 1/2 tbsp Olive oil; 400g Tagliatelle; 250g Asparagus; 190g jar Sacla’ Sun-Dried Tomato Pesto

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.

Cook Time

20 mins

Serves

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

Step 1

Cut the chicken into bite-sized pieces and fry for 10 minutes, until golden and cooked through

Step 2

Meanwhile cook the pasta in a large pan of boiling, salted water until al dente

Step 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

Step 4

Drain the pasta and asparagus, return to the empty pan

Step 5

Stir through the cooked chicken and Sacla' Pesto

Step 6

Divide among four bowls and serve immediately