Cooking time: 40 mins Serves 6

This recipe is one of my all-time biggest hits on the dinner table, and it used to be one of the only things I knew how to cook in my university days (thanks to my ex Greg!). It is a sure fire winner with anyone NOT on a diet (although dieters are usually happy to make an exception in this case). It is also one of my easiest and quickest recipes – I’m not usually one to buy pre-made sauces, but this pesto really makes this amazing and it would take you hours to make it yourself. You will never go to Fasta Pasta again!
(If you can’t find Leggo’s Sundried Tomato Pesto,  substitute with another concentrated red pesto.)

Ingredients

500g packet of fettuccine
400g chicken breast
¼ cup sliced kalamata olives
¼ cup sliced semi-dried tomatos
1 cup thickened cream (add more if you want more sauce)
1 jar of Leggo’s Sundried Tomato Pesto

Method

  1. Chop the chicken into bite-sized cubes, and drain olives and semi-dried tomatos.
  2. Bring your biggest pot full of salted water to a rapid boil, then add fettuccine and stir to ensure they don’t stick together.
  3. Add chicken to a very hot pan with a dash of olive oil, and cook until just browned.
  4. Add jar of pesto and let sizzle for a minute, then add the olives, tomatos and cream.
  5. Cover and let it simmer on very low for 5 minutes, or until ready to serve.
  6. Drain pasta and serve into bowls with a few big spoonfuls of sauce on top – this sauce is very rich so you don’t need much!
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