Barilla Spaghetti with Pesto Genovese, Chicken and Cherry Tomatoes
*recipe from barilla.com
Serves 4 people
340g Barilla® Spaghetti
1 Jar Barilla Pesto Genovese
80g Pancetta, skin removed and finely chopped
1 Leek, diced 0.5cm cubes
1 Clove garlic, crushed
250g Chicken breast, skin off, diced 1cm cubes
½ Glass of white wine
1 Punnet of cherry tomatoes, halved
50ml Extra virgin olive oil
Rock salt, for pasta water
Salt and pepper, to taste
Heat a large frypan, add oil, and pancetta. Add the leek and garlic and cook together for a few minutes until golden. Add the chicken and season to taste
Add the wine and allow it to evaporate. Add the tomatoes and cook for 5 minutes on low heat. Stir occasionally
Bring plenty of water to a boil. Use a large pan and add rock salt (7g salt per 1l water). Once water is boiling, add pasta and cook as per instructions on the pack.
Sunflower seed oil, fresh basil 30%, cashews, Parmigiano Reggiano PDO cheese 5% (milk), soluble maize fiber, whey powder (milk), salt, milk protein, extra virgin olive oil 1%, sugar, basil extract, natural flavorings (milk), acidity regulator: lactic acid, garlic. May contain other tree nuts.
Low in saturated fat and rich in vitamins and minerals. Packed with lycopene, an antioxidant that plays a big role in the protection from cancer.
- - Gluten-free
- - Soy-free
- - Egg-free
- - Vegetarian
Storage: Refrigerate after opening.
Consume within 3-5 days.
Freeze remaining sauce in a freezer-safe container.
Shelf life: 3-5 days refrigerated after opening, 3 months frozen.