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