Fresh penne pasta tossed with cherry tomatoes and crisp asparagus and smothered in Olivieri® Basil Pesto Sauce. Bon appetit!
|500 ml||Uncooked penne pasta|
|1||Bunch asparagus, sliced into 1 inch (2.5 cm) pieces|
|400 g||Package Maple Leaf Prime Fully Cooked and Sliced Chicken Breasts|
|50 ml||Olivieri® Basil Pesto Sauce|
|250 ml||Halved cherry tomatoes|
COOK penne in a large pot of lightly salted boiling water until nearly tender; about 10 minutes. ADD asparagus and continue cooking for 2 minutes or until penne is just softened. Drain penne and asparagus together in a colander. Return the pasta mixture to the cooking pot; turn off the heat. HEAT chicken breasts according to package directions. COMBINE chicken, pesto, cherry tomatoes and pasta.
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