Tomato pesto chicken pasta

Spice up weeknight meals with 15 minute chicken fettuccine topped with a tomato and chilli pesto sauce.

4

5m

10m

Ingredients

  • 375g pkt fresh fettuccine
  • 1 tbs olive oil
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, sliced
  • 250g vine-ripened cherry tomatoes
  • 290g jar Coles Italia Piccante Tomato And Chilli Pesto
  • 60g pkt Coles Australian Baby Rocket

Method

STEP 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) of cooking liquid.

STEP 2

Meanwhile, heat oil in a large, deep non-stick frying pan over medium-high heat. Cook half the chicken, stirring, for 3 mins or until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining chicken.

STEP 3

Add the tomatoes to the pan and cook for 3 mins or until the tomatoes begin to collapse. Remove from heat. Transfer tomatoes to a separate plate.

STEP 4

Return chicken to pan with the pasta, pesto and reserved cooking liquid. Season. Toss to combine. Stir in the rocket. Top with the tomatoes.

Dietary Information

Kid-friendly

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.