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  • Recipes
  • Napolina Pesto Chicken Pasta

Napolina Pesto Chicken Pasta

Napolina Pesto Chicken Pasta

By Napolina Recipes
Published on 20 August 2019
Chicken, pasta and vegetables coated in a creamy pesto sauce – and ready in no time at all. When you need a satisfying mid-week meal for all the family, this pesto pasta recipe ticks all the boxes!
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Time and servings

15 minsTotal time
4Servings
15 minsCooking time

Ingredients

  • 300 g of napolina rigatoni pasta
  • 2 tbsp of napolina olive oil
  • 20 g of parmesan cheese
  • 5 basil leaves, to garnish
  • 300 g of chicken breasts, skinless and diced into cubes
  • 1 small red onion, thinly sliced
  • 30 g of green olives, halved
  • 2 tsp of capers, drained
  • 4 tbsp of napolina green pesto
  • 200 g of cherry tomatoes, halved

Method

  1. Step 1

    Add 300g of rigatoni to a large pan of boiling, salted water and cook until al dente.
  2. Step 2

    Meanwhile, heat olive oil in a frying pan.
  3. Step 3

    Thinly slice 1 red onion and dice 300g chicken breast into cubes.
  4. Step 4

    Add both to the pan and cook over a high heat for 2 minutes, then reduce the heat and cook for a further 5-6 minutes, stirring often until cooked through.
  5. Step 5

    Drain the pasta, reserving 3 tablespoons of the cooking water. Halve 30g of green olives and 200g of cherry tomatoes.
  6. Step 6

    Add these to the chicken along with the cooked pasta, cooking water, 2 teaspoons of capers, drained and 4 heaped tablespoons of green pesto.
  7. Step 7

    Continue to cook for 2 to 3 minutes, stirring together gently.
  8. Step 8

    Serve with grated Parmesan cheese and ripped basil leaves.