Ingredients

• 350g penne rigate
• 300ml light cream
• 1/2 cup basil pesto
• 3 green onions, sliced
• 1 1/2 cups skinless shredded roast chicken
• 1/2 cup drained sun-dried tomatoes, thinly sliced
• 1/3 cup finely grated parmesan cheese
• Thinly sliced green onions, to serve
• Crusty bread, to serve

Method

Step 1

Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup liquid.

Step 2

Return pasta to pan over medium-low heat. Add reserved liquid, cream, pesto, onion, chicken and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.

Step 3

Divide between bowls. Top with parmesan and onion. Serve with bread.

Recipe from: https://www.taste.com.au/recipes/creamy-chicken-pesto-pasta/3c63eb90-a498-41cf-926c-a53282ad4654