Pesto, Lemon and Chicken Pasta

Ingredients:

• Rummo Orecchiette pasta
• 2 to 3 garlic cloves finely chopped
• 4 chicken fillets – sliced and seasoned
• 1 jar of Rummo pesto
• 250ml cream
• ¾ cup grated parmesan
• 1 big lemon
• Fresh basil

Method:

1. Boil the pasta according to the packaging.
2. In a skillet pan, gently fry up the garlic in some olive oil and then fry your chicken strips until cooked.
3. Add a jar of Rummo pesto, then the cream and parmesan. Give it a good stir.
4. Once the pasta is cooked, drain it and pop it into your sauce. Stir it around so that all the pasta is generously coated in the sauce.

Squeeze the juice of one lemon over the top and serve with another good sprinkling of parmesan.

Buon appetito!