CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chicken and pesto rigatoni

1

  • Overview
  • Ingredients
    13 items
  • Directions

Enjoy the delicious combination of tender chicken strips, colorful peppers, and savory pesto in this Chicken and Pesto Rigatoni. Tossed with rigatoni pasta and finished with a creamy sauce, this dish is bursting with flavor and perfect for a satisfying meal any day of the week.

  • 500 g rigatoni pasta
  • 30 ml olive oil
  • 2 cloves garlic, crushed
  • 125 ml pitted black olives, cut in half
  • 80 ml basil pesto
  • 80 ml cream
  • 4 chicken fillets, cut into strips
  • 1 red pepper – cut into thin strips
  • 1 yellow pepper – cut into thin strips
  • 1 red onion – sliced
  • Shavings of Parmesan cheese
  • Fresh basil
  • Salt and black pepper for seasoning

  • Add the pasta to a pot of boiling, salted water and cook until it is al dente.  Drain and return the cooked pasta to the saucepan. Add 10 ml of olive oil, toss well and keep warm.
  • Sauté the onion in half of the leftover olive oil in a large frying pan on medium heat– add the pepper strips, garlic and olives and cook for a few minutes – season with salt and pepper and remove from the frying pan.
  • Turn up the heat, add the rest of the olive oil and add the chicken strips. Do not stir immediately – wait for the chicken to start frying and brown on the one side before stirring. Season with salt and pepper and cook on both sides
  • Return the cooked onion and pepper mixture to the frying pan, add the pesto and the cream and mix gently.
  • Add the pasta and toss well to mix
  • Spoon into 4 serving plates and top with parmesan shaving and fresh basil
  • Serve immediately
  • and cook for a minute or just until the spinach starts to wilt.  Taste and adjust the seasoning.
  • Meanwhile cook the pasta in a saucepan with lots of boiling water and enough salt until it is al dente.  Drain and stir through a little olive oil.
  • Serve the meat sauce on the pasta and top with