Member recipe
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Pesto chicken pasta

By emmajane1980 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2
Chicken, chestnut mushrooms and pesto with pappardelle bound together with creme fraiche and topped with Parmesan.
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Ingredients

  • 200g pappardelle or tagliatelle pasta
  • 300g free-range chicken fillets, cut into small pieces
  • 100g chestnut mushrooms, sliced
  • 3 spring onions, chopped finely
  • 2 garlic cloves, crushed (optional)
  • 3 tablespoons fresh pesto
  • 3 tablespoons low-fat creme fraiche
  • Parmesan cheese, freshly grated

1 tablespoon olive oil, for frying

  • Salt and pepper

Method

  • STEP 1
    First, fry the chicken in the olive oil for 5 minutes until golden. Add the garlic (optional), mushrooms and spring onions and cook for 2 minutes.
  • STEP 2
    Cook the pasta in boiling, lightly salted water according to packet instructions. Drain, adding a few drops of olive oil to separate.
  • STEP 3
    Stir the pesto into the chicken and mushroom mixture, then stir through the creme fraiche. Season to taste with salt and pepper.
  • STEP 4
    Serve in bowls, topped with grated Parmesan cheese.
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