PESTO CHICKEN & VEGETABLE PASTA September 05 2014
INGREDIENTS3 cups cooked short pasta
(eg penne, fusilli or rigatoni)
1 tbsp Illalangi extra virgin olive oil
500g chicken breast, trimmed and chopped
1 large onion, peeled and chopped
Half a large red capsicum, seeded and cut into 3cm strips
1-2 cloves garlic, crushed.
2 cups chopped butternut pumpkin.
1 tbsp Illalangi Olive, Sundried Tomato and Capsicum Pesto
2 tbsp Illalangi 2005 Verdehlo (white wine)
1 cup sliced mushrooms
1 tbsp sweet chilli sauce
freshly ground black pepper
200gm snow peas
100g baby spinach or baby rocket
Half cup freshly chopped basil
1 tbsp grated parmesan
1. Heat oil in large pan or wok to a high temperature.