Creamy Chicken Pesto Pasta
Ingredients
- 2-3 chicken breasts, cut into bitesize pieces
- 1/3 cup cherry tomatoes
- 300g trottole pasta, or similar
- 1 jar pesto
- 1 cup double cream
- 1 cup reserved pasta water
- Salt & pepper to taste
Method
- Fry the chicken in a little olive oil until cooked, adding the tomatoes
after a few minutes.
- Cook the pasta to al dente in a large pot. Drain and reserve 1 cup of cooking
water. Set aside.
- Return the pot to a medium-low heat. Add double cream and pesto, mixing to
combine well.
- Toss in the pasta, chicken, and tomatoes. Use the reserved pasta water
to thin out the sauce as necessary, to coat every noodle.
Season to taste.