Chicken and Almond Pesto Spaghetti

Difficulty:

Preparation Time: 20 mins
Cooking Time: 40 mins
Serves: 6

Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Spaghetti

Substitute Shape:

Gluten Free Fettuccine, Gluten Free Thin Spaghetti

Ingredients

3 tablespoons olive oil

1 cup fresh basil leaves, tightly packed

2 medium roma tomatoes, finely diced

400g lean chicken strips

2 tablespoons slivered almonds

1 clove garlic, chopped

1 bunch asparagus, cut into 3cm lengths

Visit our website
sanremo.com.au

San Remo Reg No23 Bowties 500g

San Remo Pasta Sauce Spicy Tomato and Capsicum 500g

San Remo Gluten Free Thin Spaghetti No 224 250g

The Copyright for this recipe has been assigned to and is held by San Remo.

Cook pasta according to packet directions. Drain.
Blend the basil leaves, garlic and almonds in a blender for 30 seconds. With the motor running, slowly pour 2 tablespoons of the olive oil through the funnel, blending until well combined for about 30 seconds and set aside.
Heat the remaining tablespoon oil in a frying pan and cook the chicken in batches, 3-4 minutes or until golden and set aside.
Add the asparagus stems to the pan and cook, stirring for 2-3 minutes. Add the tips and cook for a further 1-2 minutes.
Stir the basil and almond pesto into the spaghetti. Add the chicken and asparagus.
Serve sprinkled with the tomato.

© San Remo Macaroni Company Pty Ltd 2007 – 2013
The Copyright for this recipe has been assigned to and is held by San Remo.