Tomato pesto chicken pasta

Ingredients

1. 375g pkt fresh fettuccine
2. 1 tbsp olive oil
3. 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, sliced
4. 250g vine-ripened cherry tomatoes
5. 290g jar Coles Italia Piccante Tomato And Chilli Pesto or Coles Tomato Pesto
6. 60g pkt Coles Australian Baby Rocket

Description

• Step 1

  Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) of cooking liquid.

• Step 2

  Meanwhile, heat oil in a large, deep non-stick frying pan over medium-high heat. Cook half the chicken, stirring, for 3 mins or until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining chicken.

• Step 3

  Add the tomatoes to the pan and cook for 3 mins or until the tomatoes begin to collapse. Remove from heat. Transfer tomatoes to a separate plate.

• Step 4

  Return chicken to pan with the pasta, pesto and reserved cooking liquid. Season. Toss to combine. Stir in the rocket. Top with the tomatoes.