Preparation

• In a large pan of boiling, salted water, cook the pasta to your liking
• Add the peas for the last 2 minutes of cooking time
• Drain well, reserving a few spoonfuls of the cooking water
• In a large frying pan heat the oil over a high heat
• Season the chicken fillets with salt and pepper, then fry them for 3 minutes until brown
• Turn down the heat and pour in the cream
• Stir the cream as it bubbles and then stir in Sacla’ Pesto
• Add the pasta, peas and a few spoonfuls of the cooking water
• Stir in the Parmesan, check and adjust the seasoning

Serve with basil leaves, salt, pepper and some extra Parmesan