Creamy Basil and Tomato Chicken
SERVES 4 PREP & COOK 40 MINS
■ 500g chicken thigh fillets, trimmed, cut into 1cm strips
■ 2 tblsps olive oil
■ 1 onion, finely chopped
■ 1 litre (4 cups) chicken stock
■ 300ml carton pure cream
■ ¹⁄³ cup sundried tomato pesto
■ 375g casarecce pasta
■ Fresh basil leaves and grated parmesan cheese, to serve
1 Toss chicken with half the oil in a bowl. Season with salt and pepper.
Heat a large, deep frying pan over a medium to high heat.
