Ingredients
Method
1.Coat chicken with half the pesto.
2.In a large saucepan of boiling water, cook pasta according to packet instructions or until just tender; drain. Rinse under cold water; drain.
3.Meanwhile, cook chicken on a heated oiled grill plate (or grill or barbecue) for about 5-15 minutes or until browned all over and cooked through. Cover loosely to keep warm.
4.Heat an oiled large saucepan over medium heat; cook breadcrumbs, stirring, for about 1-2 minutes, or until browned. Stir in pasta with remaining pesto, chives, mustard and stock; cook, stirring, for about 1-3 minutes or until hot.
5.Serve pasta with sliced chicken and tomato wedges, if desired.
We used sun-dried capsicum pesto for this recipe, but any bottled “red” pesto, such as tomato, could be used.
Note
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