Ingredients

The following ingredients have 4 Servings
  • 350g penne rigate
  • 300ml light cream
  • 1/2 cup basil pesto
  • 3 green onions, sliced
  • 1 1/2 cups skinless shredded roast chicken
  • 1/2 cup drained sun-dried tomatoes, thinly sliced
  • 1/3 cup finely grated parmesan cheese
  • Thinly sliced green onions, to serve
  • Crusty bread, to serve

Instruction

  • Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup liquid.
  • Return pasta to pan over medium-low heat. Add reserved liquid, cream, pesto, onion, chicken and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.
  • Divide between bowls. Top with parmesan and onion. Serve with bread.