Sundried tomato, pesto and chicken fusilli 

A satisfying one dish meal for 4 person, a nice glass of Chardonnay to complete the meal would be nice!

Ingredients (4 pax)

  1. 2 chicken breasts cut into chunks
  2. 1 tbsp Cornflour 
  3. 1 tbsp Swanson concentrated chicken stock
  4. 1 tbsp Chinese cooking wine
  5. 3 tbsp olive oil
  6. 1 yellow onion
  7. 2 cloves garlic
  8. 1 pack fusilli pasta
  9. 1/2 cup white wine
  10. 1 bottle (190g) traditional basil pesto
  11. A handful of sundried tomato strips
  12. 1 can of button mushrooms, halved
  13. Approx 20 cherry tomatoes halved   


Marinate chicken with items 2 – 4 about 2 hours before cooking to allow the chicken to absorb the marinade

In a large pot, season water with a lot of salt and olive oil. Cook pasta based on the package instruction. Mine was 5 – 7min, but I stopped at 6 as like my pasta al dente. 

While pasta is cooking, prepare the other ingredients. Slice garlic, roughly chop onion, half the mushrooms and tomatoes 

Strain the pasta and dry the pot. In the same pot, sautéed the onions in olive oil. When they soften, add the garlic. When the garlicky aroma is released, add mushrooms. Stir for a few minutes then add chicken. Let the chicken chunks cook till they turn white, add the wine to deglaze the base of the pot.

Let the ingredients simmer for a few minutes, add the sundried tomato strips and the pesto and mix well. 

Let everything simmer for about 5min and we are done! 


Serve the chicken mushroom pesto sauce on top of a bowl of fusilli, top with the halved tomatoes. 


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