CHILI leaderboard
Discount Offers Leaderboard

Ingredients

  • 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

Method

  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!
Please log in to view this recipe
Forgot Password?

sign up