Penne Rigate + Pesto

Mini Penne au poulet et pesto

Ingredients

4
20min
  • 800g Panzani Mini Penne
  • 400g Panzani Pesto
  • 4 Chicken breasts
  • Basil
  • Salt and freshly ground pepper
  • Sun-dried tomato confit
pasta
sauce

Preparations steps

  • 1. Cook the Mini Penne in salted boiling water according to the packaging directions.
  • 2. Chop up the chicken breasts and fry them.
  • 3. Add the Panzani Pesto sauce.
  • 4. Wet with a drizzle of chicken stock.
  • 5. Add the chopped tomato confit.
  • 6. Add the Mini Penne
  • 7. Sprinkle with fresh basil and serve hot.

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