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!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
Step 1
Add 300g of rigatoni to a large pan of boiling, salted water and cook until al dente.Step 2
Meanwhile, heat olive oil in a frying pan.Step 3
Thinly slice 1 red onion and dice 300g chicken breast into cubes.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.Step 5
Drain the pasta, reserving 3 tablespoons of the cooking water. Halve 30g of green olives and 200g of cherry tomatoes.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.Step 7
Continue to cook for 2 to 3 minutes, stirring together gently.Step 8
Serve with grated Parmesan cheese and ripped basil leaves.