Tagliatelle with chicken, basil pesto and cherry tomatoes

Servings: 4

Time: 20 min


+ Ingredients

  • 500g. tagliatelle
  • 250g. chicken cut into cubes
  • 30g. olive oil
  • 50g. dry white wine
  • 100g. cherry tomatoes cut in half
  • 100g. of the water used to cook the pasta
  • 200g. basil pesto
  • salt, pepper


+ Execution

  • Cook the tagliatelle in bowling water and keep 100g. of the water.
  • Fry the chicken in a pan with olive oil until golden brown.
  • Add the wine and cook until it has almost simmered away.
  • Add the water of the pasta that has reserved and the basil pesto and stir well.
  • Add the cherry tomatoes and tagliatelle.
  • Salt and preferably freshly ground pepper.
  • Stir well and drizzle with a few drops of olive oil when ready to serve.