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Preparation time: 5-10mins
Cooking/baking time: 15mins
Serves: 6
Calories: 598
P 38 | C 39 | F 26
*GF | *V
Ingredients
Ingredients
1 kg of chicken thigh, diced into small pieces - boneless & skinless
1 x packet (500g) of dry pasta - I used penne
1/2 cup home made pesto - can use store-bought
2 TBS lite sour cream - you can omit this to make the pasta DF
1-2 TBS of oil
1 x small handful of cherry tomatoes - fresh from my garden
Pasta water - used to help the pesto go further
Salt, pepper & onion powder
Method
Method
In a large pot, boil water and salt. Add pasta. Once cooked, reserve 1/2 cup of pasta water. Drain and rinse in cold water. Pour into a large serving dish and leave to cool.
In the same pot, over med-high heat, add oil and cook chicken. Add salt, pepper and onion powder. Once cooked, add to the pasta. Leave to cool while you whip up the sauce.
Mix the pesto and sour cream until well combined. Then gradually add the reserved pasta water until you reach a smooth but think consistency.
Add sauce to pasta and chicken, mix until well combined.
Garnish with cherry toms and any leftover fresh basil.
Hot tips!
Hot tips!
To stop your pasta from sticking - make sure you move it around while it's cooking. This will keep it loose. Adding it to cold water will stop it from cooking and allow it to hold it's shape.
*GF - use GF pasta
*V - swap chicken for shredded tofu, chickpeas or a combo of both
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