Serves 4

Ingredients

• 350g Cucina Matese Penne Rigate
• 300ml light cream
• 1/2 cup basil pesto
• 3 green onions, sliced
• 2 cups (400 to 500g) skinless chicken, diced or sliced in thin strips
• 1/2 cup drained sun-dried tomatoes, thinly sliced
• 1/3 cup finely grated parmesan cheese
• Thinly sliced green onions (shallots), to serve
• Crusty bread, to serve

Method

1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup liquid.

2. Fry chicken in minimal olive oil until just cooked.

3. Add cooked pasta to the pan over medium-low heat. Add reserved liquid, cream, pesto, and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.

4. Divide between bowls. Top with parmesan and onion. Serve with bread.