• 1 tbsp balsamic vinegar
  • 1 brown onion
  • 250g cherry tomatoes
  • 45g classic basil pesto
  • 250g diced chicken breast
  • 150g fusilloni
  • 1 garlic clove
  • 40g Italian hard cheese
  • 10g soy sauce sachet


  1. Boil a kettle. Add the fusilloni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the fusilloni for 12-14 min or until cooked with a slight bite..Once done, drain the fusilloni, reserving a cup of the starchy pasta water.
  2. Meanwhile, peel and finely slice the onion. Peel and finely chop (or grate) the garlic.
  3. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the sliced onion with a pinch of salt and cook for 5-6 min or until softened.
  4. Meanwhile, cut the cherry tomatoes in half
  5. Once softened, add the garlic and diced chicken to the onion with and cook for 4-5 min or until the chicken is cooked through
  6. Add the chopped cherry tomatoes to the pan and cook for 2 min, stirring gently until warmed through
  7. Meanwhile, grate the Italian hard cheese 
  8. Add the drained pasta to the pan with the pestosoy sauce and balsamic vinegar and give everything a good old mix up. Cook for 1-2 min or until the sauce begins to stick to the pasta
  9. Tip: add a small splash of starchy pasta water if you want to loosen the sauce a little! Season with a generous pinch of salt and pepper 
  10. Serve the chicken pesto pasta topped with the grated Italian hard cheese. Enjoy!
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