Pasta with Chicken Pesto Sauce
The strong flavours of basil, pesto, feta and sundried tomatoes combine to make a truly memorable chicken pasta dinner or lunch.
Ingredients
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
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Soak sundried tomatoes in chicken stock.
- Cook chicken in oil with garlic in a large frypan over medium heat until done.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(194)
Reviews in English (140)
This turned out fantastic. My husband raved!. Next time I might try adding a little more sun-dried tomatoes and maybe some artichoke hearts... - 17 Sep 2001 (Review from Allrecipes USA and Canada)
Of all the recipes that I've tried on allrecipes.com, this one has to rate as the tastiest. The pesto flavor comes out well but is not overpowering. I put the feta cheese on a little too early, but that just added to the tanginess of the sauce. I highly recommend this. Thanks, Lisa!! - 26 Jun 2002 (Review from Allrecipes USA and Canada)
This was pretty good but not my favorite. Maybe I did something wrong but I had to add a lot of spices. Family said it was ok! - 08 Jul 2001 (Review from Allrecipes USA and Canada)
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