The tagliatelle with pesto and sundried tomatoes are a delicious, rich and complete first course. It really can be considered a one-dish meal. Fresh pasta, homemade pesto, very flavorful sundried tomatoes in oil and pieces of chicken breast: a simple yet tempting recipe. It’s also a way to use up leftover chicken breast that maybe nobody wants to eat again the next day. In this case I specifically cooked strips of chicken in a pan, but if you have leftover chicken you can use it since nothing should be wasted in the kitchen. So take notes and save the recipe for tagliatelle with pesto and sundried tomatoes because you’ll find it useful.
Don’t miss
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 18 oz fresh tagliatelle
- 3 oz sundried tomatoes in oil
- 7 oz chicken breast
- 2 tbsp extra-virgin olive oil
- to taste salt
- 1/2 cup basil pesto (about)
Tools
- 1 Cutting board
- 1 Knife
- 1 Casserole low-sided
- 1 Pot for boiling pasta
- 1 Bowl
Steps
Cut the chicken into small bite-sized pieces, season with salt and cook in a pan with the 2 tbsp of oil over medium heat until well browned. Drain the sundried tomatoes from their oil and pat them dry with kitchen paper, then cut them into small pieces. Cook the pasta in plenty of boiling salted water, drain it, transfer it to a bowl and dress it with the pesto (if you want a creamier result thin the pesto slightly with a few tablespoons of water), add the chicken, the sundried tomatoes and serve.
Notes
The amount of pesto is only indicative: you can add more or less according to your taste. It also depends a lot on the type of pesto you buy or prepare. If its flavor is very intense you might risk overpowering the other ingredients, so you can add less. If it’s a mild pesto you could even reach 150 grams (about 5 oz).
Source of the recipe “Facile con gusto” June 2024.
