One Pan Chicken and Sundried Tomato Pesto Pasta

This dish uses pantry & fridge staples to create a quick and tasty midweek dinner.


2 cups dried bow tie pasta

1kg chicken breasts, butterflied and chopped into large portions

Pinch of Pukara Estate Pepper and Olive Smoked Salt Flakes

1½ cups of button mushrooms – cleaned, stemmed and sliced

2 tablespoons of Pukara Estate Garlic Extra Virgin Olive Oil

1 tablespoon of butter

1 ½ cups of cooking cream

1 jar of Pukara Estate Sun Dried Tomato Pesto

2 cups baby spinach

200g Danish feta - garnish

Flat leaf parsley - for garnish 


Cook pasta as per package instructions and set aside.

In a large pan, heat 1 tablespoon of the garlic extra virgin olive oil and butter, add the mushrooms and cook for 3 - 4 minutes stirring occasionally, transfer to a bowl.

Season the chicken breasts with Pukara Estate Pepper and Olive Smoked Salt Flakes. Heat the remaining olive oil, add chicken. When cooked through, remove, and set aside.

Place the cream into the pan, stir in the tomato pesto, season with salt and cook for approximately 2 - 3 minutes.

Place the mushrooms and the chicken back into the pan, stir and cook for 4 minutes, when the sauce starts to reduce add the spinach and pasta, let the spinach wilt.

Plate up and garnish with crumbled feta and chopped parsley.