Barilla Gluten Free Spaghetti with Pesto Genovese, Chicken and Cherry Tomatoes

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Ingredients 4 Servings

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 Clove garlic, 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 (evoo)
  • Rock salt, for pasta water
  • Salt and pepper, to taste
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  • 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
  • Add the wine and allow it to evaporate. Add the tomatoes and cook for 5 minutes on a low heat. Stir occasionally
  • 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.

  • 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
  • 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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