Enough for 2
1 handfull gluten free spaghetti 3/4cup walnut
& rocket pesto 8 cherry
tomatoes, halved 1cooked chicken
breast, roughly shredded 1/4cup
parmesan, plus extra to serve Cook pasta in a large pot of boiling water.
Drain under hot water when cooked, al dente.
Add to hot pan with pesto, tomatoes
and chicken. Reduce heat and toss to coat pasta with pesto, until warm.
Stir through parmesan.
Warm serving bowls in low oven for a
few minutes. Serve hot with parmesan and a little cracked pepper.
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