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Ingredients

  • 1tbs olive oil
  • 2 chicken breasts
  • 6 spring onions, sliced
  • 1/2 jar Peppadew peppers
  • 250g pasta shapes (I like tricolore fusilli)
  • 2tbs red pesto
  • 3tbs creme fraiche

Method

  • STEP 1
    Cook the pasta according to pack instructions.
  • STEP 2
    Chop the chicken into bite sized chunks and fry in the olive oil for 5 mins - adding the sliced spring onions for the last minute.
  • STEP 3
    Slice the peppadew peppers roughly and add to the the pan.
  • STEP 4
    Add the pesto to the chicken and veg and fry for 5 minutes.
  • STEP 5
    Once cooked, add the pasta to the chicken and add the creme fraiche. Warm through and serve.
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A star rating of 4 out of 5.1 rating
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