Crispy Chicken Pesto Pasta

Macros Per Serve (Recipe serves 4 Adults)

Calories: 800cal

Protein: 27g

Carbs: 83g

Fats: 17g

INGREDIENTS:

• 400g Littledale Ready-made Crumbed Chicken Tenders

• 300g Penne Pasta

• 1 Tbsp Olive Oil

• 2 Green Capsicums

• 1 Red Onion

• 3 Tbsp Pesto

• 200ml Pasta Water

• 500ml Light Cooking Cream

• 1/2 Tsp Basil

• 1 Tsp Garlic Powder

• 1/4 Tsp Chilli Flakes

• Salt and Pepper to Taste

• Parmesan Cheese and Basil Leaves to top

METHOD:

1. Cook pasta as per packed instructions.

2. While pasta is cooking, slice green capsicums and finely dice red onion.

3. In a large wok or pan on medium heat, add the olive oil and red onion and saute for a minute. Add in the capsicum and cook for a further 2 minutes.

4. Ddd in the heavy cream, pasta water, pesto, basil, garlic powder, chilli flakes and salt and pepper and simmer for 5 minutes. 

5. Add your pre-made chicken to an air fryer on 180 degrees and cook for 12 minutes, flipping halfway through.

6. Once pasta is cooked, drain the pasta and add to the pan and stir through, cooking for a further minute or until the cream is not runny.

7. Serve in a bowl, slice your chicken tenders and add it to the bowl with your pasta.

8. Serve with grated parmesan, fresh basil and enjoy.