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Chilli Pesto and Chicken Pasta Ready to eat in just over 20 minutes. 
375g bow tie pasta 3 chorizo sausages cut into 1.5 cm slices 750g chicken breast fillet cut into strips 2 small red chillies, seeded and chopped 6 spring onions sliced 165g jar sun-dried tomato pesto 300ml cream ¼ cup (25g) grated parmesan Place the pasta in a large pot of boiling water and follow the instructions on the packaging. Heat a large frying pan and add the chorizo sausage pieces, stirring over high heat for about 2 minutes. Add the chicken, spring onions and chilli to the pan, stirring for 5 minutes or until the chicken is a light brown colour. Stir the pesto and cream into the ingredients in the pan and simmer for 3 minutes or until the chicken is tender. Take the pan off the heat and stir in the parmesan. Drain the pasta once it is cooked. It is up to you whether you serve the sauce over the top of the pasta or add the pasta to the pan and stir through. Sit down, kick your feet up and enjoy your meal. Remember, these ingredients don’t need to be followed exactly. If you don’t like chilli, for example, don’t put it in. If you have a particular taste for mushrooms, try putting some in. You might just surprise yourself on how easily you could make this recipe your own.
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