The idea for this came from the Waitrose Weekend newspaper they produce each week. I’ve said before that whomever writes the recipes for Waitrose is really rather good.
Because I wanted to get more veg in there, I changed it slightly and upped the quantities on most things, as the original was for two people. I used the pesto in this recipe, and this was also the meal, mentioned in the pesto recipe, that my youngest ate four portions of. It is really, really tasty and quick and easy, especially if you prep the veg five minutes before you need it, unlike I did.
300g fusilli. I used Napolina’s half regular, half wholemeal
2 tablespoons of olive oil
About 350g of chicken breast – use more if you want or less etc – cut into thin strips
2 red peppers, diced or cut into strips
100g frozen sweetcorn
2 courgettes – I use a Julienne cutter to cut mine into strips, but you can spiralise yours if you want, or cut it into half coins or use a vegetable peeler.
4 tablespoons of pesto
200g creme fraiche
Put a pan of salted, boiling water on and at the same time heat the olive oil in a frying pan.
Put the pasta into the water to cook for the recommended time. Fry the chicken and peppers in the oil, for about five minutes; add the sweetcorn, courgette and cook for a couple of minutes. Now add the pesto and creme fraiche and cook through for 1-2 minutes. Check the chicken is cooked. Drain the pasta and add it, give it a stir through. Put in a bowl, eat with a fork and be happy.