400 g chicken breast, diced
280 g pasta
3 peppers, sliced into thin strips
3 tsp red pesto
3 tbsp creme fraiche
- In a large saucepan or wok, cook the chicken pieces and peppers. At the same time cook the pasta.
- When the pasta and chicken and veg are cooked drain the pasta and add to the chicken.
- Keep the pan over a low heat and stir in a few teaspoons of pesto.
- Stir in a couple of tablespoons of creme fraiche, ensure the food is warmed right through and serve.
You can change any of the measurements to suit you and what you have in your cupboards. You could also add other veg, red onion would be nice, or broccoli, mangetout. You could also substitute the chicken for nice sausages.