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Fusilli with chicken and pesto
Preparation time:
20 minutes
Cook time:
20 minutes
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.
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