Creamy Pesto Chicken with Pappardelle by Nici Wikes

Ingredients

250g fettuccine or pappardelle
1 tbsp olive oil
500g Tegel Lean & Lite Skinless Breast Fillets, cut into chunks
1/4 cup basil pesto
3/4 cup cream
1/4 cup finely grated parmesan
Basil leaves to garnish

Directions

Cook the fettuccine or pappardelle following the packet directions. Heat the oil in a frying pan. Add the chicken and cook over high heat until it is golden brown. Add the pesto and cream to the pan and cook over medium heat for a further 3 to 4 minutes or until the sauce is thick and creamy and the chicken is cooked through. Stir the drained pasta through the hot sauce. Place into serving bowls and top with the grated parmesan and basil leaves.

Serve with a green salad.

Serves 4