A culinary celebration of sun-dried tomatoes! Al dente penne pasta, golden chicken mini fillets, earthy spinach, sun-dried tomatoes & onion are embraced by a gorgeous Pesto Princess Sun-dried Tomato Pesto-infused cream cheese sauce. Pair with the recommended Cathedral Cellar wine and have a memorable midweek meal.
Cathedral Cellar’s Chicken Pasta
Cathedral Cellar’s Chicken Pasta
with sun-dried tomato pesto & cream cheese
Hands on Time: 20 - 50 minutes
Overall Time: 30 - 60 minutes
Ingredients:
- Chicken
- Cream Cheese
- Dried Chilli Flakes
- Free-range Chicken Mini Fillets
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Penne Pasta
- Pesto Princess Sun-dried Tomato Pesto
- Spinach
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
PASTA & PESTO
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some olive oil. In a bowl, combine the sun-dried tomato pesto, the cream cheese and seasoning.
GOLDEN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
NOW FOR THE VEGGIES
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft and browned, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 1-2 minutes.
COMBINE TO LET THE DISH SHINE
Add the golden chicken, the cooked pasta, the sun-dried tomato, and the creamy sun-dried tomato pesto sauce. Mix until combined and season. Loosen with the reserved pasta water, if necessary.
PERFECT PASTA DINNER
Plate up the pesto pasta. Scatter over the chilli flakes (to taste) and garnish with the torn basil. Delish, Chef!
Penne Pasta - 100g
Pesto Princess Sun-dried Tomato Pesto - 40ml
Cream Cheese - 50ml
Free-range Chicken Mini Fillets - 150g
Onion - 1
Garlic Clove - 1
Spinach - 50g
Sun-dried Tomatoes - 20g
Dried Chilli Flakes - 2,5ml
Fresh Basil - 3g
PASTA & PESTO
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some olive oil. In a bowl, combine the sun-dried tomato pesto, the cream cheese and seasoning.
GOLDEN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
NOW FOR THE VEGGIES
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft and browned, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 1-2 minutes.
COMBINE TO LET THE DISH SHINE
Add the golden chicken, the cooked pasta, the sun-dried tomato, and the creamy sun-dried tomato pesto sauce. Mix until combined and season. Loosen with the reserved pasta water, if necessary.
PERFECT PASTA DINNER
Plate up the pesto pasta. Scatter over the chilli flakes (to taste) and garnish with the torn basil. Delish, Chef!
Penne Pasta - 200g
Pesto Princess Sun-dried Tomato Pesto - 80ml
Cream Cheese - 100ml
Free-range Chicken Mini Fillets - 300g
Onion - 1
Garlic Clove - 1
Spinach - 100g
Sun-dried Tomatoes - 40g
Dried Chilli Flakes - 5ml
Fresh Basil - 5g
PASTA & PESTO
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some olive oil. In a bowl, combine the sun-dried tomato pesto, the cream cheese and seasoning.
GOLDEN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
NOW FOR THE VEGGIES
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft and browned, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 2-3 minutes.
COMBINE TO LET THE DISH SHINE
Add the golden chicken, the cooked pasta, the sun-dried tomato, and the creamy sun-dried tomato pesto sauce. Mix until combined and season. Loosen with the reserved pasta water, if necessary.
PERFECT PASTA DINNER
Plate up the pesto pasta. Scatter over the chilli flakes (to taste) and garnish with the torn basil. Delish, Chef!
Penne Pasta - 300g
Pesto Princess Sun-dried Tomato Pesto - 125ml
Cream Cheese - 150ml
Free-range Chicken Mini Fillets - 450g
Onions - 2
Garlic Cloves - 2
Spinach - 150g
Sun-dried Tomatoes - 60g
Dried Chilli Flakes - 7,5ml
Fresh Basil - 8g
PASTA & PESTO
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some olive oil. In a bowl, combine the sun-dried tomato pesto, the cream cheese and seasoning.
GOLDEN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
NOW FOR THE VEGGIES
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft and browned, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 2-3 minutes.
COMBINE TO LET THE DISH SHINE
Add the golden chicken, the cooked pasta, the sun-dried tomato, and the creamy sun-dried tomato pesto sauce. Mix until combined and season. Loosen with the reserved pasta water, if necessary.
PERFECT PASTA DINNER
Plate up the pesto pasta. Scatter over the chilli flakes (to taste) and garnish with the torn basil. Delish, Chef!
Penne Pasta - 400g
Pesto Princess Sun-dried Tomato Pesto - 160ml
Cream Cheese - 200ml
Free-range Chicken Mini Fillets - 600g
Onions - 2
Garlic Cloves - 2
Spinach - 200g
Sun-dried Tomatoes - 80g
Dried Chilli Flakes - 10ml
Fresh Basil - 10g
Woolies Products in this dish
