Chicken & Vegetable Pasta

Updated: 21 June 2012 | Author: Bulla Dairy Foods

Week day family winner.

Method (Stove top - cooking time 15 mins)

  1. Bring a large pot of salted water to the boil and cook pasta as per pack instructions.
  2. Heat oil in a large frying pan over a medium heat and sauté garlic 1 minute.
  3. Add chicken to the pan and brown well. Remove and set aside.
  4. Add the onion, capsicum and mushrooms to the pan and sauté 2 minutes.
  5. Stir in the chicken, fresh herbs, pesto and Bulla Cooking Cream mix well to combine.
  6. Simmer stirring gently until sauce boils and thickens. Fold through the drained pasta.
  7. Toss through the rocket leaves and serve immediately.
Chicken & Vegetable Pasta

Ingredients (serves 4-6)

  • 500g fresh pasta
  • 300g chicken fillets, sliced
  • 1 tblsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 spanish onion, sliced
  • 1 red & yellow capsicum, chunky cut
  • 100g mushrooms (swiss brown or portabello)
  • ¼ cup fresh herbs (finely chopped)
  • 1 x 140g jar tomato pesto
  • 40g tomato paste
  • 600ml Bulla Cooking Cream
  • 50g fresh rocket leaves to serve

Chicken may be replaced with salmon, bacon or prawns.


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