• 500 grams diced chicken breast
  • 1 pack ready made ricotta and spinach ravioli 
  • Jar basil pesto
  • Handful of pine nuts
  • Unsalted butter
  • Punnet cherry tomatoes sliced in halves
  • 2 bundles asparagus chopped in chunks
  • 1 cup mushrooms sliced
  • 1 Tsp paprika
  • 1 Tbsp Italian mixed herbs
  • Salt and pepper to taste
  • 2 garlic cloves crushed
  • Parmesan cheese flakes

  1. In a large skillet heat a knob of butter and start cooking the diced chicken with the garlic till cooked and slightly golden. Sprinkle Italian herbs & salt and pepper to coat the chicken.
  2. Add mushrooms, tomatoes & asparagus along with half a jar of pesto and stir till evenly coated through. 
  3. Allow to slow simmer on low heat until mushrooms have wilted and asparagus is slightly soft. 
  4. Meanwhile in a large pot of sated boiling water start cooking your fresh pasta only for a few minutes as the packet instructs. Drain well then add to the sauce. Mis through 
  5. In a small saucepan heat a little butter and slightly toast the pine nuts. Spoon over the pasta along with a sprinkle of Parmesan. 


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