GLUTEN FREE SPAGHETTI WITH CHICKEN, CHERRY TOMATOES AND PESTO ALLA GENOVESE
GLUTEN FREE SPAGHETTI WITH CHICKEN, CHERRY TOMATOES AND PESTO ALLA GENOVESE
20 minutes total
Barilla Gluten Free pasta tastes just like regular pasta, so the whole family can enjoy it together.
Ingredients
Serves 4
| 340g | Barilla Gluten Free Spaghetti |
| 1 jar | Barilla Pesto alla Genovese |
| 80g | pancetta, skin removed and finely chopped |
| 1 | leek, diced 0.5cm cubes |
| 1 garlic clove | , 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 | |
| To taste | Salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Heat a large fry pan, add oil and pancetta. Next add the leek and garlic and cook together for a few minutes until golden. Add the chicken and season to taste.
Step 2
Add the wine and allow it to evaporate. Add the tomatoes and cook for 5 minutes on a low heat. Stir occasionally.
Step 3
Bring plenty of water to the boil in a large sauce pan and add rock salt. We recommend 7 grams per litre of water. Once boiling, drop the Gluten Free Spaghetti in and cook as per the instructions on the box.
Step 4
Drain the pasta 2 minutes before the suggested cooking time, saving one ladle of cooking water, and toss the pasta together with the chicken mixture for a further minute.
Step 5
Remove pasta from the heat, stir through the Pesto Genovese and cooking water, mix until well combine. Serve with a drizzle of Extra Virgin Olive oil.
Gluten Free Spaghetti
- Shape Spaghetti
- Cook time 11 mins
- Pack size 340g
- Range Gluten Free