Ingredients
- 2-3 large chicken breasts
- 1 onion, sliced and chopped
- 2 handfuls of mushrooms, chopped
- 1 red pepper
- 1 green pepper
- 1 chicken stock pot
- 100g light cream cheese
- 3-4 heaped spoons of pesto
- 2-3 heaped spoons of frozen peas
- 400g fresh tagliatelle
- Salt and black pepper
- Extra Virgin Olive Oil (for frying chicken)
- Evenly slice and dice your chicken into small chunks.
- Heat a pan and add the olive oil. Season the chicken with salt and pepper and fry in a hot pan.
- Add the chopped onion and mushrooms to the chicken.
- Cover the pan for a few minutes while you deseed and chop the peppers, this generates some liquid for the sauce.
- Added diced red and green peppers to the mixture. Add the cream cheese, and gradually stir it in. The liquid already created in the pan will help to mix it in. You can add a little more boiling water if needed to.
- Add the chicken stock pot directly into the pan and stir well.
- Add four tablespoons of pesto to the mix. Stir it in gradually, simmer at a low heat and cover.
- Simultaneously bring a large pan of salted water to the boil and add the fresh tagliatelle. Cook for 3-4 minutes, or according to the packet instructions, then drain.
- Now, gently fold the tagliatelle into the mixture. Give it another blast of salt and pepper here if you wish. Last thing, add the frozen peas into the pan, cover, and leave to cook for a few minutes.
- Then, hey PESTO it’s ready!
