Monday, August 19, 2013
Smoked Chicken And Pesto Pasta
375g Tagliatelle pasta ribbons
10 ml SPAR Olive oil
2 cloves fresh garlic, finely chopped
20 ml basil pesto
250 ml SPAR cream
500 g SPAR Tender & Tasty smoked chicken breasts, thinly sliced (2 large breasts)
285g can SPAR button mushrooms, well drained
Salt and freshly ground black pepper to taste
460 g can SPAR asparagus salad cuts, well drained
Boil pasta in a pot of fast boiling salted water for 7-9 minutes.
Meanwhile, prepare the sauce by heating the olive oil and garlic together, and gently sauté for a minute.
Add the pesto, cream, chicken, mushrooms, salt and pepper.
Stir in the asparagus and reheat thoroughly.
Drain the cooked pasta in a colander and toss in a dash of olive oil.
Mix in the chicken and sauce, combining well. Serve immediately.
Hints and Tips
Fresh asparagus, when it is in season, makes a fine alternative to the canned asparagus. Steam lightly in a colander placed above the cooking pasta, until just tender and still very green in colour. Cut them into thirds and add to the completed sauce.