Penne Rigate
+ Pesto
Mini Penne au poulet et pesto
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800g Panzani Mini Penne
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400g Panzani Pesto
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4 Chicken breasts
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Basil
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Salt and freshly ground pepper
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Sun-dried tomato confit
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1. Cook the Mini Penne in salted boiling water according to the packaging directions.
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2. Chop up the chicken breasts and fry them.
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3. Add the Panzani Pesto sauce.
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4. Wet with a drizzle of chicken stock.
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5. Add the chopped tomato confit.
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6. Add the Mini Penne
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7. Sprinkle with fresh basil and serve hot.
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