This chicken, pesto and pasta recipe is a super simple and quick Italian dish. Make sure that jar of pesto doesn’t go to waste; we’ve got plenty of pesto recipes to use it all up.
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Ingredients
- 238g pack mini chicken breast fillets
- 2 tbsp pesto
- Handful of halved cherry tomatoes
- 175g dried green tagliatelle
- Fresh Parmesan shavings
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Put chicken fillets and pesto into a small roasting tin. Season with black pepper, mix together, then scatter with cherry tomatoes. Roast for 15 minutes, until the chicken is cooked through. Tear the chicken into pieces.
- Meanwhile, cook tagliatelle according to the packet instructions. Drain and toss with the chicken and tomatoes. Serve sprinkled with Parmesan shavings
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