Smoked Chicken And Pesto Pasta

 

Ingredients

(Serves: 6)

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

 

 

 

Method

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.