Name: Pesto penne with chicken, bacon and feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 gram penne; 1 tablespoon olive oil; 700 gram chicken breast fillets, cut into chunks; 3 bacon rashers, trimmed, chopped; 100 gram semi-dried tomatoes; 1/3 cup (90g) bought pesto; 1/4 cup (60ml) light cream; 60 gram feta, crumbled; 1/4 cup (40g) pitted kalamata olives, chopped

Ingredients

300 gram penne

1 tablespoon olive oil

700 gram chicken breast fillets, cut into chunks

3 bacon rashers, trimmed, chopped

100 gram semi-dried tomatoes

1/3 cup (90g) bought pesto

1/4 cup (60ml) light cream

60 gram feta, crumbled

1/4 cup (40g) pitted kalamata olives, chopped

Method

1.Bring a large saucepan of salted water to the boil; add penne. Cook 8-10 minutes, or until tender. Drain.

2.Meanwhile, heat oil in a saucepan on medium-high. Add chicken and bacon. Cook, stirring, 10 minutes, until chicken is browned. Add semi-dried tomatoes and pesto; stir to combine. Stir in cream; cook 1-2 minutes, until heated through.

3.Add penne to chicken mixture; toss to combine. Divide between serving bowls. Top with feta and olives. Serve.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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