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.