Red Pesto Chicken Bucatini
Serves
4
Preparation
5
minutesCooking
15
minutesIngredients
400 g 400 bucatini pasta
1 Tbsp 1 extra virgin olive oil
2 small 2 chicken breast fillets (400g), diced into 1cm pieces
1 large 1 red onion, thinly sliced
3 cloves 3 garlic, finely sliced
700 g 700 passata tomato purée
190 g 190 jar tomato and garlic stir-through sauce, or sun-dried tomato pesto
Toasted pine nuts, finely grated Parmigiano Reggiano and basil leaves, to garnish
Method
- Bring a large pot of salted water to the boil. Add bucatini, stir and cook according to packet instructions.
- Meanwhile, heat oil in a large non-stick frying pan over high heat. Add chicken, onion and garlic and cook for 6 minutes, stirring occasionally, until chicken is almost cooked through. Pour in passata and stir. Once sauce begins to simmer around the edge of the pan, continue to cook for 5 minutes, stirring until slightly thickened.
- Drain bucatini one minute before the suggested time, reserving 1 cup of the pasta water. Add pesto and drained pasta to the chicken mixture in the frying pan and toss to coat. Continue to cook over medium heat for the final minute until pasta is al dente, stirring occasionally, adding pasta water as desired to help loosen the sauce.
- Serve topped with a scatter of pine nuts, lots of Parmigiano and a handful of basil leaves.
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