Chicken and tomato pesto pappardelle
Photography by Ben Dearnley
Pick up a BBQ chicken and enjoy this simple pasta dish. It's quick, easy and brimming with flavour!
Ingredients (serves 4)
- 375g dried pappardelle pasta
- 1/2 cup sundried tomato pesto
- 1/2 cup pitted kalamata olives, halved
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
- 3 roma tomatoes, deseeded, finely chopped
- 1/2 large barbecued chicken, skin removed, thinly sliced (see note) finely grated parmesan, to serve
Method
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Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/3 cup cooking liquid. Return pasta to pan.
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Add reserved cooking liquid, pesto, olives, parsley, tomato and chicken to pasta. Toss to combine. Divide pasta mixture between bowls. Top with parmesan. Serve.
Notes
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You'll need 2 cups sliced chicken.