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Fusilli with Chicken & Pesto sauce
15 - 30 min
Ingredients
Preparation
- Heat the oil in a medium pan and cook the chicken for 4 minutes until brown
- Add the courgettes and beans and cook for 3 minutes, until softened
- In a separate bowl mix the Sacla’ Pesto and the mascarpone cheese
- Pour the sauce into the pan and simmer gently for 5 minutes, stirring occasionally
- Meanwhile, cook the pasta to your liking in a large pan of salted, boiling water
- Drain the pasta and stir into the sauce
Spoon into bowls and sprinkle with Parmesan shavings
