300-400g dried spaghetti
3/4 cup chicken stock
2 large chicken breasts cut into strips or chunks
4 pieces sundried capsicum, sliced
6 small potatoes, cooked & sliced
salt & pepper
Cook pasta, drain & set aside. In large pan boil stock. Add chicken & simmer covered until cooked. Add capsicum, potatoes, pasta & pesto. Toss & season.
Tarragon Almond Pesto
1/2 small onion, chopped
1 clove garlic, chopped
8 Tbs olive oil
1-1/4 cups tightly packed parsley sprigs
1/2 cup tightly packed fresh tarragon leaves
1/2 cup whole blanched almonds, toasted
1/4 cup grated parmesan cheese
salt & pepper
Combine all in processor to form paste. Add extra oil if too dry