• 350g penne rigate
  • 300ml light cream
  • 1/2 cup basil pesto
  • 600g chicken breast, cut into bite sized pieces 
  • 1/2 cup drained sun-dried tomatoes, thinly sliced
  • 1 cup finely grated parmesan cheese
  • Crusty bread, to serve
  • Spinach Leaves to serve.


1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.

2. While pasta is cooking, place chicken in pan and cook until browned. Add cream, pesto, tomato and 3/4 cup of parmesan cheese. Stir to combine. Cook, stirring for 5 minutes or until heated through. 

2. Place drained pasta into the pan and stir through. 

3. Divide between bowls. Top with parmesan and spinach leaves. Serve with bread.

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