Nature Line Ltd
View Shopping Bag
Online Shopping Available
Vermiglioni Chicken with Pine Nut Pesto

Preparation & Cooking Time: 35 minutes
Serves:  4


Pasta is always one of the favourite meals and this recipe is a good alternative for a sauce with a difference. Made from natural ingredients and with a delicious taste this sauce is ideal both as a starter and as a main course.

You will need:

Che’ Pasta Vermiglioni 500g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Table Salt to taste

Chicken  Breast 2

Vegetable Oil 2tbsp

Fresh Basil to garnish


For the pesto:

Lamb Brand Pine Nuts 25g, toasted

Lamb Brand Fine Table Salt generous pinch 

Life Sun-dried Tomatoes 75g, sliced

Extra Virgin Olive Oil 125ml

Fresh Basil 100g, chopped

Fresh Parmesan Cheese 55g, grated

Garlic 3 cloves, minced

All you have to do is:

Place Pine-Nuts, Sun-Dried Tomatoes, Olive Oil, Basil, Garlic and salt in a food processor and process until smooth. Pour the mixture in a bowl and stir in the cheese.

Heat the vegetable oil in a frying pan over medium heat. Fry the chicken breasts, turning once for 8-10 minutes or until the juices are no longer pink. Cut into small cubes.

In the meantime cook pasta in salted boiling water. Once cooked drain and transfer to a serving dish. Add chicken and pesto, season with salt and pepper and mix well.

Garnish with the fresh basil and serve warm.