Pasta with Chicken Pesto Sauce

Pasta with Chicken Pesto Sauce


191 people made this

The strong flavours of basil, pesto, feta and sundried tomatoes combine to make a truly memorable chicken pasta dinner or lunch.

Lisa Jolley

Serves: 6 

  • 1/2 cup chopped sundried tomatoes
  • 1 1/2 cups (375ml) chicken stock
  • 6 skinless, boneless chicken breast fillets - cut into strips
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons cornflour
  • 3/4 cup basil pesto
  • 1/4 cup toasted pine nuts
  • 1/4 cup chopped fresh basil
  • 3/4 cup crumbled feta cheese
  • 500g fusilli pasta
  • 2 tablespoons grated Parmesan cheese

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Soak sundried tomatoes in chicken stock.
  2. Cook chicken in oil with garlic in a large frypan over medium heat until done.
  3. Stir cornflour into a couple of tablespoons of chicken stock. Stir remaining chicken stock, sundried tomatoes, pesto, pine nuts and basil into the frypan with the chicken. Mix cornflour mixture into the sauce and cook until thickened. Add feta a few minutes before serving.
  4. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta and sprinkle with Parmesan cheese.

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