A warming dish of chicken, roasted red pepper pesto and mascarpone cheese from Sacla' for the Real Food Festival
1. Start by heating the oil in a medium pan and cook the chicken for 3-4 minutes until browned.
2. Add the courgettes and beans and cook for 3-4 minutes until softened.
3. In a separate bowl mix together the roasted red pepper pesto and the mascarpone cheese. Pour the sauce into the pan and simmer gently for 5-6 minutes, stirring occasionally.
4. Meanwhile, cook the pasta according to the packet instructions. Drain the pasta well and then stir into the sauce.
5. Finally spoon the pasta into the serving bowls and sprinkle it with crumbly Parmesan. Don’t hold back.
Recipe © courtesy of Sacla'
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