Ingredients
350g Barilla Gluten Free Spaghetti
1 Barilla Pesto Genovese
80g Italian pancetta
skin removed and finely chopped
1 leek
diced in 0.5cm cubes
1 clove garlic
crushed
250g chicken breast
skin off, diced in 1cm cubes
½ glass white wine
1 truss cherry tomatoes
halved
50ml Extra Virgin Olive oil
Rock salt
for pasta water
Salt and pepper
to taste
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 Large fry pan
- 1 Large sauce pan
Instructions
- In a large fry pan, stir the pancetta in a little oil, then add the leek and garlic and cook together for a few minutes until golden.
- Add the chicken and season to taste.
- Add the wine and allow it to evaporate, then add the tomatoes and cook for 5 minutes on low heat. Stir occasionally.
- In the meantime, in a large sauce pan, bring plenty of salted water to the boil (7g of salt to 1lt of water). When boiling, drop the Barilla Gluten Free Spaghetti and cook according to the instructions on the box.
- Drain the pasta 2 minutes before the suggested cooking time and toss the pasta together with the mix for a further minute.
- Remove from the heat, stir through the Barilla Pesto Genovese and serve with a drizzle of Extra Virgin Olive oil.
Notes
Tip
For perfectly seasoned pasta, use 7g of salt for every 1 litre of water.
Tip
Drain the pasta 2 minutes before the suggested cooking time to finish cooking it in the sauce, which helps it absorb more flavor.
