500g Fusilli200g Chicken tigh fillets
75g Pancetta cubes
1 cup chicken stock
1/2 cup white wine
8-10Sun Dried Tomatoes
1 tbsp olive oil
2 tablespoon Basil & Pine Nut Pesto
200ml cream
2 tbsp grated Pecorino Cheese
Salt & Pepper to taste
Cut chicken tigh fillets into small cubes. Heat oil in a large frying pan, add chicken and pancetta and fry for 2 minutes until chicken is just opaque. Add stock and wine and simmer for further 2 minutes. Add pesto and cream stir and cook until sauce thickens. Meanwhile cook pasta in plenty salted water until al dente. Drain and transfer to sauce pan, add sun dried tomatoes and toss for 1 minute. Serve with grated pecorino cheese.
No comments:
Post a Comment