Ingredients
1 tbsp balsamic vinegar
1 brown onion, sliced
250g cherry tomatoes, chopped
45g classic basil pesto
250g diced chicken breast
150g fusilli pasta
1 garlic clove, crushed
40g Parmesan, grated
2 tsp soy sauce
Method
- Cook the pasta according to the packet instructions, reserving a cup of the starchy pasta water.
- Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the sliced onion with a pinch of salt and cook for 5 to 6 min or until softened.
- Once softened, add the garlic and diced chicken to the onion with and cook for 4 to 5 minutes or until the chicken is cooked through
- Add the chopped cherry tomatoes to the pan and cook for 2 minutes, stirring gently until warmed through.
- Add the drained pasta to the pan with the pesto, soy sauce and balsamic vinegar and give everything a good old mix up. Cook for 1 to 2 minutes or until the sauce begins to stick to the pasta.
- Tip: add a small splash of starchy pasta water if you want to loosen the sauce a little! Season with a pinch of salt and pepper.
- Serve the chicken pesto pasta topped with the grated Parmesan. Enjoy!
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