Fusilli with Chicken & Pesto Sauce


  • 1 tbsp Olive Oil
  • 340g Chicken breast fillets, cut into 2.5cm pieces
  • 2 Small courgettes, halved and sliced
  • a handful of Fine green beans
  • 3 tbsp Sacla’ Roasted Red Pepper Pesto
  • 250g Mascarpone cheese
  • 200g Fusilli pasta
  • Parmesan cheese shavings to serve


  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
Serves: 2Cooking time: Share recipeReview this recipe


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