Ingredients (Serves: 6)
• 375g Tagliatelle pasta ribbons
• 10 ml Olive oil
• 2 cloves fresh garlic, finely chopped
• 20 ml basil pesto
• 250 ml cream
• 500 g smoked chicken breasts, thinly sliced
(2 large breasts)
• 285g can button mushrooms, well drained
• Salt and freshly ground black pepper to taste
• 460 g can asparagus salad cuts, well drained
Method
1. Boil pasta in a pot of fast boiling salted water for 7-9 minutes.
2. Meanwhile, prepare the sauce by heating the olive oil and garlic together, and gently saute for a minute.
3. Add the pesto, cream, chicken, mushrooms, salt and pepper.
4. Stir in the asparagus and reheat thoroughly.
5. Drain the cooked pasta in a colander and toss in a dash of olive oil.
6. Mix in the chicken and sauce, combining well. Serve immediately.
Hints and Tips
Fresh asparagus, when it is in season, makes a fine alternative to the canned asparagus. Steam lightly in a colander placed above the cooking pasta, until just tender and still very green in colour. Cut them into thirds and add to the completed sauce.
Sourced from: www.spar.co.za.
