with chicken, tomato and pesto

An all-time favourite. Simple yet delicious, this dish is quick to make and packed with flavour making it perfect for school night dinners.

Serves 4

People

Prep time 10

Minutes

Cooking time 15

Minutes

Ingredients

  • 250g spaghetti
  • 1 tablespoon olive oil
  • 500g chicken bread, cut into bite sized pieces
  • 3 tablespoons Devondale Salted Butter or Devondale Extra Soft
  • 2 cloves garlic, finely chopped
  • 1 punnet cherry tomatoes, halved
  • 1/3 cup basil pesto from a jar
  • Handful rocket leaves

Step One

Place the pasta into a large pot of salted boiling water and cook according to packet instructions.

Step Two

Meanwhile, place the olive oil in a large frying pan over a medium high heat. Add the chicken and cook for 5 minutes or until it colours.

Step Three

Reduce the heat to medium, add the butter and garlic and cook until fragrant. Add the tomatoes and cook for a minute or so, or until they start to soften and the chicken is cooked through.

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Step Four

Drain the pasta, reserving ΒΌ cup of the starchy water. Place the pasta in the frying pan with the buttery chicken, then add the pesto and rocket leaves.

Step Five

Add a splash of the reserved cooking water, stir well and serve.

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