Chicken & Tomato Fettuccine. This yummy pasta dish mixes tender chicken bites with sweet sun-dried tomato pesto and rich cream for a cozy family meal. Bell peppers and onions add crunch, while garlic brings flavor. Slow-cooked to perfection, it’s simple yet fancy—perfect for busy weeknights or impressing guests with minimal effort.
Serving: 4
Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients
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800 grams chicken thighs
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1 capsicum (bell pepper)
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1 bunch spring onions
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4 cloves crushed garlic
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1 jar Leggo’s sun-dried tomato pesto
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1 carton (600 ml) thickened cream
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Salt and pepper, to taste
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1 packet fettuccine pasta
Chicken & Tomato Fettuccine: Directions
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Chop the chicken into small cubes.
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Slice the capsicum and spring onions, then crush the garlic.
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Put everything in a frying pan and cook until the chicken turns brown.
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Move it all to the slow cooker.
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Stir in the pesto until mixed.
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Cook on high for 1 hour and 15 minutes.
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Add the cream and stir well.
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Keep on high for 20 minutes, then switch to low for another 20 minutes.
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The sauce gets thicker as it sits. If needed, mix corn flour with water to make it thicker.
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Boil the pasta on the stove, then top it with the sauce. Sprinkle on a bit of salt and pepper