- 400 grams linguini
- 500 grams chicken breasts chopped or chicken stir fry strips
- 300ml tub cream
- 1/4 cup basil pesto
- In a large pot of boiling, salted water, cook the linguini according to packet directions.
Meanwhile, in a nonstick frying pan, sauté the chicken until golden, 4 to 6 minutes.
Add the cream and reduce heat, add basil pesto and simmer for 5 minutes.
Add the linguini and toss to coat in the yummy sauce.
Optional: Add a punnet of cherry tomatoes when you add the basil pesto for colour and a fresh burst of goodness. Sprinkle with fresh basil and Parmesan to serve.