Fusilli with chicken and pesto

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Preparation time: 20 minutes
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Cook time: 20 minutes
Olymel fusilli with chicken and pesto

Ingredients

Metric
Imperial
800 g 1 3/4 lb chicken cubes
900 g 2 lb fusilli
2 2 onions, diced
2 2 red peppers, diced
5 5 zucchini, cut in half-circles
189 ml 3/4 cup basil pesto
40 40 cherry tomatoes, cut in half
85 g 3 oz parmesan shavings
15 15 basil leaves, chopped
- - Olive oil
- - Salt and pepper

Preparation

  • Cook the fusilli in salted water, for the time indicated on the packaging.
  • Heat a good dash of oil in a frying pan and cook the onions for 2 minutes, add the chicken cubes and continue cooking for 5 minutes while stirring constantly.
  • Add the peppers and the zucchini and continue cooking for 2 minutes.
  • Add the pesto and mix well.
  • Add the tomato halves and the still warm fusilli and mix well.
  • Serve hot, garnished with parmesan shavings and chopped basil.