CHICKEN PESTO PASTA WITH RAINBOW EVAPORATED MILK

Serving - 2

From 20-40 mins


Ingredients:

  • 1 chicken breast, cut into strips
  • 1 cup whole wheat penne pasta, boiled
  • ¼ cup readymade pesto
  • 1 tsp olive oil
  • 1 tbsp finely chopped garlic
  • Salt to taste
  • Crushed black peppercorns to taste
  • ½ cup Rainbow Evaporated Milk
  • 7-8 cherry tomatoes, halved
  • 7-8 black olives, pitted
  • 5-6 fresh basil leaves
  • 2 tbsps grated parmesan cheese
  • Fresh basil sprig for garnish
  • Garlic bread to serve

Preparation:

  • Heat oil in a pan, add garlic and sauté well. Add chicken strips and sauté on high heat for 2-3 minutes.
  • Add pasta and mix well. Add pesto and ¼ cup water, mix well.
  • Add salt, crushed black peppercorns, and mix well. Cook for 5-6 minutes, stirring in between.
  • Add Rainbow Evaporated Milk and mix well. Add cherry tomatoes and black olives. Tear basil leaves and add and mix well.
  • Add parmesan cheese and toss well. Cook for a few seconds and take it off the heat.
  • Transfer into a serving bowl and garnish with basil sprig. Serve hot with garlic bread.

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