Chicken Basil Pesto Pasta

The kids were asking for this tonight... They love it and I promised I would make it on Monday. It's ready in 20 mins.

Chicken Basil Pesto Pasta

I use the egg free tagliatelle pasta, 3/4 packet boiled up in salt water, keep a bit of the liquid back to add at the end.4 chicken breasts, washed and cleaned and cut into thin strips1 onion diced2 cloves garlic, finely minced2 tbs olive oil1 tbs butter1/2 portion of basil pesto paste sachet (Ina Paarman)250 ml fresh cream1 teaspoon dried chilli flakesSalt and black pepper to tasteSprinkle of aromat

Sauté your onion and garlic in a pan med heat with your olive oil and butter, add your chicken strips and brown together with chilli flakes, salt, pepper and aromat and a 1/2 of the basil pesto sachet. Sauté gently stirring all the time for about 8 to 10 mins until your chicken is cooked. Add your cream and simmer a further 2 mins. Pour this chicken sauce over your cooked pasta.., if too little sauce I just add a bit of the pasta water you retained, or you can add a little bit of milk. Mmmmmm delicious.

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