Easy chicken pesto pasta
Ingredients
- 400 g free range skinless chicken mini breast fillets
- 500 g penne pasta
- 200 g black olives in brine
- 375 ml Roasted Vegetable Pasta Sauce 375ml
- 140 g sun-dried tomato stir through pasta sauce
- 60 g hard cheese, grated
- 1 L water
- salt and pepper
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Cooking Instructions
- Fill a pot with 1L of water, add 1tsp salt and bring to a boil
- Add pasta, allowing it to cook for 5 minutes until soft. Drain and set aside
- On high heat, fry chicken fillets in 1 tsp olive oil for 5 min or until golden brown
- Add black olives and cook for another 2 minutes. Set aside
- To assemble, add the cooked pasta and chicken to a serving bowl, mix in grated hard cheese, sun-dried tomato pasta sauce and season with salt and pepper.
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