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Member recipe

Pesto Chicken Pasta

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(3 ratings)

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Serves 4

A fast and delicious weekday dinner. Serve with Garlic Bread.

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  • 250g Dried Pasta- use which shape you want, i like Tagliatelle
  • 1 Tbsp Olive Oil
  • 400g Sliced Chicken Breast OR Thigh Fillets
  • 100g Of Whatever Bacon you have in your frige, parma, streaky back etc are all fine, chopped into quite small pieces
  • 2-3 Good Dollops of Creme Fraiche
  • Half a Jar of Good Green Pesto
  • Parmesan Shavings and Chopped Fresh Parsley to serve


    1. Cook the pasta according to the packet intructions.
    2. Meanwhile, heat the oil in a large pan. Cook the chicken for 3-4 minutes until well-browned. Add the bacon ( i suppose you could add some sliced mushrooms or something here aswell, or use all mushrooms if cooking this for veggies) and fry until starting to crisp.
    3. Take the pan of the heat, then stir in the creme fraiche. Return the pan to the heat and stir in the pesto. Simmer for another 1-2 minutes until the chicken is properly cooked through. Season to taste.
    4. Once cooked, drain the pasta well and add it to the pan. Mix well so the sauce coats the pasta.
    5. Decant into a big bowl and scatter over parsley and parmesan cheese. Serve!

Comments, questions and tips

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23rd Apr, 2012
I used this recipe to introduce pesto pasta to my husband. We really enjoyed it, although i think it needed a bit more pesto than creme fraiche. Next time i will put a maximum of 2 dollops of creme fraiche. I also put in some chilli flakes for more flavour. Definatly do not miss out the parmesan and parsley and added more flavour and finished it off nicely. Good pasta dish and will definatly have it again, its quick and great for a weekday tea.
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