Tomato Pesto & Chicken Pasta

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4
  • About This Recipe

    “2nd sons favourite dish. We eat this about once a month, though I vary the pesto, and occasionally add capsicums or olives.”

    Ingredients

  • 1mediumonion, diced
  • 4slicesbacon, diced
  • 1clovegarlic, crushed
  • 400gchicken thigh fillets, cut into bite-sized pieces
  • 200gmushrooms, sliced
  • 100mldry white wine
  • 100mlchicken stock
  • 1 (175g) jars sun-dried tomato pesto( or similar)
  • 1 (300ml) containers light cream
  • 50gshredded parmesan cheese
  • 1/4 cupgreen onion top
  • 500gpasta( of your choice-I prefer Penne)
  • Directions

  • Saute the onion and bacon until the onion is soft (about 5 minutes).
  • Add the garlic and cook another couple of minutes.
  • Add the chicken and mushrooms and cook until the chicken turns white.
  • (about 10 minutes), stirring frequently.
  • Add the white wine and allow to cook to reduce for a couple of minutes, then add the stock.
  • Add the pesto and the crean and cook until heated through.
  • Add the Parmesan and stir through along with the green onion tops.
  • Serve over the cooked pasta and offer extra Parmesan cheese.
  • Reviews

  • “This has become a favourite in our house.I often substitute the chicken for prawns.”

  • “Jan, It is a very delicious meal!!!! especially when your 2 year old asked for seconds.I only had classic pesto and didn’t have any mushrooms in the pantry, but I did add capsicums and olives and it still tasted fantastic. Great recipe, thanks for sharing it.”

  • “Jan this is really delicious. Cooked exactally as written but used slightly more mushrooms only because I had them there to use up. My pesto was a sun-dried tomato/chilli pesto and it has quite a nice bite to it. We will definitely be making this again. Thank you for sharing.”

  • “Very easy and good pasta, it taste like it was made in italy”

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