Creamy Chicken Pesto Pasta
A delicious one saucepan meal so less cleaning up afterwards. Leftovers freeze well for use later.
350gms dried penne pasta
450ml light thickened cream
1/2 cup basil pesto (or a little more if that's to your taste)
3 shallot stalks, chopped relatively finely
(don't use the white bit at the end though) - reserve a few for garnish at the end
About 100 - 150 gms shredded BBQ chicken
1 jar of sun dried tomato slices, drained
1/3 cup of grated parmesan cheese (heaped)
Cook the pasta in a saucepan of boiling, salted water until tender then drain -
but reserve about 1/3 cup of the liquid
Return pasta to the saucepan and mix in reserved liquid, cream, pesto, shallots, chicken
and sun dried tomato - add a little extra cream if desired
Stir over a medium - low heat for a couple of minutes to combine and heat all ingredients
Serve garnished with chopped shallots and a little parmy cheese if you like, plus crusty bread