Barilla® Gluten Free Spaghetti with Pesto Genovese, Chicken and Cherry Tomatoes
Barilla® Gluten Free Spaghetti with Pesto Genovese, Chicken and Cherry Tomatoes
20 minutes total
Ingredients
Serves 4
| 340g | Barilla® Gluten Free 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 | White wine |
| 1 punnet | Cherry tomatoes, halved |
| 50ml | Extra virgin olive oil (evoo) |
| To taste | 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. 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. 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.
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 400g
- Range Gluten Free