Ingredients

Ingredients

500gr spagetti

2 chiken breasts

1 jar of pesto alla genovese sauce

A handfull of cherry tomatoes

Borges extra virgin olive oil

Ingredients serve 4

30 minutes preparation

Method

Cut the chiken breasts and saute over a low heat in a large frying pan with a little olive oil and  salt for about 5 minutes or until they turn golden brown. Remove & put by.

Boil the spagetti in plenty of salted water for 8 minutes in the meantime warm up the pesto sauce . In  the meantime warm up the pesto sauce in the same frying pan you use for the chiken . when the pasta is ready add the chiken back to the frying pan you use for the chiken. When the pasta is ready , add the chiken back to the frying pan followed by stained pasta adding a little of the water from the pasta as well . Mix together and serve with halved cherry tomatoes .

Tips :If you like contrast finish off the spagetti receipe with some grated cooking apple for a really original touch.

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