Pesto Cream Sauce for Pasta
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g pesto, reen or red (bouht or homemade)
- 400 g penne or spahetti
- 1 medium onion (s)
- 1 clove garlic
- 6 dl cream, liquid (half or full fat)
- 200 g chicken, shredded
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fry the shredded chicken with a little olive oil in the frying pan for about 5 minutes without any spices, then put aside in a plate.
- In the same frying pan, briefly fry the chopped garlic clove and onion, add the pesto and pour in the cream. Season to taste with salt and pepper and simmer on low heat until the sauce has thickened as desired. Add the meat to the sauce and let it simmer briefly.
- While the sauce is simmering, cook the pasta al dente in plenty of salted water.
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