GLUTEN FREE SPAGHETTI WITH PESTO GENOVESE

CHICKEN AND CHERRY TOMATOES

GF Spaghetti

Made with

Barilla Gluten Free Spaghetti

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Prep
Cook
Skill
Beginner
Diet
Gluten Free

Barilla Gluten Free pasta tastes just like regular pasta, so the whole family can enjoy it together. 

760.3
Calories
35.7g
Total Fat
29.6g
Protein
73.7g
Total Carbohydrates

Ingredients

Ingredients for 4 people

  • 340g Barilla Gluten Free Spaghetti
  • 1 jar Barilla Pesto 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
  • Salt and pepper, to taste




Instructions

  • TO START

    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.


  • ADD THE WINE

    Add the wine and allow it to evaporate. Add the tomatoes and cook for 5 minutes on a low heat. Stir occasionally.


  • COOK THE PASTA

    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.


  • DRAIN AND MIX

    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. 


  • ADD PESTO AND SERVE

    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.


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