Ingredients
350g Penne Rigate
300ml light cream
1½ cups basil pesto
3 green onions, sliced
1½ cups skinless, shredded roast chicken
½ cup drained sun-dried tomatoes, thinly sliced
To Serve
1/3 cup finely grated parmesan cheese
Thinly sliced green onions
Crusty bread
Method
Step 1
Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup liquid.
Step 2
Return pasta to the pan over medium-low heat. Add reserved liquid, cream,
pesto, onion, chicken and tomato. Stir to combine. Cook, stirring for
1 to 2 minutes or until heated through.
Step 3
Divide between bowls. Top with parmesan and onion. Serve with bread.
