Pesto chicken pasta
Pesto chicken pasta
Ingredients
Main
- 650 g chicken thighs
- 400 g spiral pasta
- 1 cup vegetable stock (hot)
- 2 teaspoons cornflour
- 1 leek (white and pale green part only, thinly sliced)
- ½ bunch silverbeet (thinly sliced (stalks and leaves, but kept seperate))
- ½ bag frozen peas
- ½ cup sour cream
- ¼ cup milk
- 190 g jar basil pesto* (or see recipe below)
- ¼ teaspoon salt
Instructions
- 1
Bring a very large pot of salted water to the boil.
- 2
Pat chicken dry with paper towels and season with salt. Heat a drizzle of oil in a large fry pan on high heat. Cook chicken, in batches, for 3-4 minutes each side, until browned (they do not have to be cooked through). Remove from pan and set aside on a plate, covered.
- 3
While chicken is cooking, cook pasta as per packet instructions. In a small bowl, combine hot stock and cornflour until dissolved.
- 4
Heat a drizzle of oil in same pan used for chicken on medium-high heat. Cook leek and silverbeet stalks for 3-4 minutes, until softened. Add 1-2 tablespoons water in the last 30 seconds to help vegetable steam. Roughly chop chicken.
- 5
Stir through stock/cornflour mixture, silverbeet leaves, peas, sour cream, milk, basil pesto, salt and chicken, along with any resting juices. Bring to a simmer and cook on medium for 2-3 minutes until chicken is just cooked through.
- 6
Drain pasta well and return to pot, along with chicken and sauce. Toss to combine and season to taste with salt and pepper.
- 7
To serve, divide chicken pesto pasta between bowls.
