Recipes
Chicken & Basil Pesto Pappardelle
Looking for a quick, flavourful dish that’s perfect for any night of the week? With minimal prep and cook time, this recipe is a go-to for busy nights when you want something delicious without the fuss.
Prep Time:
10mins
Cook Time:
15mins
Servings:
4
- 500g Bertagni Fresh Pappardelle
- 2 large Chicken Breasts (sliced into strips)
- 4 tbsp Delmaine Basil Pesto
- 2 tbsp Olive Oil
- 2 cloves Garlic (minced)
- 1 Lemon (zested and juiced)
- Parmesan Cheese (grated, for topping)
- Salt and Pepper (to taste)
- Fresh Basil (optional, for garnish)
Cook the Pappardelle: Bring a large pot of salted water to a boil. Cook the fresh pappardelle according to the package instructions (about 3-4 minutes). Drain and set aside, reserving ¼ cup of pasta water.
Cook the Chicken: Heat olive oil in a large pan over medium heat. Add the chicken strips, season with salt and pepper, and cook until golden and fully cooked (5-7 minutes). Add the garlic in the last minute and sauté until fragrant.
Combine Ingredients: Lower the heat and stir in the Delmaine Basil Pesto. Add the cooked pappardelle and toss to coat, using the reserved pasta water to loosen the sauce as needed.
Finish and Serve: Add lemon zest and juice for freshness. Serve the pasta topped with grated parmesan and a sprinkle of fresh basil if desired.
