Creamy Red Pesto & Pepper Pasta
Pan-fried chicken in a luscious crème fraîche and red pesto sauce, tossed with sautéed pepper and pasta.
Ingredients
Method
Step 1
Cook the pasta in a large pot of boiling salted water according to the packet instructions until al dente. Drain and set aside.
Step 2
While the pasta cooks, heat a drizzle of oil in a large frying pan over medium-high heat. Season the chicken breasts with salt and pepper, then add to the pan.
Step 3
Cook the chicken for 5–6 minutes per side until golden and cooked through. Remove from the pan and slice into strips.
Step 4
In the same pan, add the sliced red pepper and sauté for 3–4 minutes until softened.
Step 5
Return the chicken to the pan, then stir in the red pesto and crème fraîche. Simmer for 2–3 minutes until heated through and the sauce is smooth.
Step 6
Add the drained pasta to the pan and toss well to coat in the creamy sauce.
Step 7
Divide between plates and serve immediately, garnished with a sprinkle of Parmesan if desired.