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  • 2 chicken breasts, cubed
  • 4 rashers, smoked back bacon, diced
  • 1 chorizo ring, chopped into small pieces
  • 4 large handfuls, Penne
  • 190g jar, 'Sacla Red Pepper Pesto'
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Method

  • step 1

    Fry the chicken in a lightly oiled pan on high heat for 10-15 minutes until browned and the juices have disappeared.
  • step 2

    Add the bacon and chorizo and stir.
  • step 3

    Cook the Penne according to the packet instructions.
  • step 4

    Once the bacon and chorizo is cooked and has become crispy, add the jar of pesto and stir rapidly.
  • step 5

    After the pasta is cooked, drain the Penne and add to the chicken pan, combine together, and serve.
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