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Tagliatelle with Chicken and Creamy Sun-dried Tomato Pesto

A super quick pasta recipe using left-over or store-bought Rotisserie chicken.
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 250 g sun-dried tomatoes, drained
  • 1 ½ cups cream
  • 400 g tagliatelle pasta
  • 3 cups (approx.) cooked chicken (use leftover chicken, store bought Rotisserie chicken, or sliced cooked chicken breast)
  • 150 g sun-dried tomatoes (extra) drained and finely sliced
  • 1 handful fresh basil leaves
  • ¼ cup pine-nuts, toasted
  • parmesan cheese, grated, for serving

Method
 

  1. Pulse the sun-dried tomatoes using a food processor until pureed. Scoop into a bowl and add the creamy. Mix to combine.
  2. Cook the tagliatelle in a large pot of boiling salted water until al dente.
  3. While the pasta is cooking, pour the sun-dried tomato/cream mixture into a large frypan and heat on medium heat, until just simmering.
  4. Drain the tagliatelle and tip straight into the frypan. Quickly toss to coat the pasta in the sauce. Add the chicken, sun-dried tomatoes, basil and pine-nuts and stir to combine.
  5. Serve with grated parmesan (if desired).

Notes

This recipe is ideal using cooked chicken you already have on hand. If you don't have any, cook two chicken breasts in a pan and slice finely.