Creamy Fusilli with Chicken & Roasted Pepper Pesto

Name: Creamy Fusilli with Chicken & Roasted Pepper Pesto
Prep time: THMS
Cook time: T20.0HMS
Ingredients: 1 tbsp. olive oil; 340g chicken breast fillets, cut into 2.5cm pieces; 2 small courgettes, halved and sliced; 1 handful of fine green beans; ½ jar Sacla’ Roasted Pepper Pesto; 250g Mascarpone cheese; 200g fusilli pasta; Parmesan cheese shavings to serve

A flavourful and deliciously hearty fusilli recipe that's surprisingly quick to make. Chicken, courgettes and beans tumble through a luscious sauce of mascarpone cheese and Sacla' Roasted Pepper Pesto, all ready in just 20 minutes.

Cook Time

20.0

Serves

2.0

Ingredients

1 tbsp. olive oil
340g chicken breast fillets, cut into 2.5cm pieces
2 small courgettes, halved and sliced
1 handful of fine green beans
½ jar Sacla’ Roasted Pepper Pesto
250g Mascarpone cheese
200g fusilli pasta
Parmesan cheese shavings to serve

Recipe products

How to make the recipe

Step 1

Heat the oil in a medium pan and cook the chicken for 4 minutes until brown

Step 2

Add the courgettes and beans and cook for 3 minutes, until softened

Step 3

In a separate bowl mix the Sacla‚Äô Pesto and the mascarpone cheese

Step 4

Pour the sauce into the pan and simmer gently for 5 minutes, stirring occasionally

Step 5

Meanwhile, cook the pasta to your liking in a large pan of salted, boiling water

Step 6

Drain the pasta and stir into the sauce

Step 7

Spoon into bowls and sprinkle with Parmesan shavings