GLUTEN FREE SPAGHETTI WITH PESTO GENOVESE

CHICKEN AND CHERRY TOMATOES

Gluten Free Spaghetti Pasta

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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