Ingredients:
2C. Penne pasta
400 ml. Coconut milk
2C. Chicken (roasted & shredded)
½ C. Pesto
½ C. Spring onions (chopped)
½ C. Sun dried tomatoes
½ C. Parmesan cheese (grated)
1T. Garlic (minced)
2T. Walnuts (roughly chopped)
Olive oil
Salt & pepper
Recipe:
Cook the pasta according to the instructions. Drain, but just reserve 1/4th cup cooking liquid.
In a pan heat some olive oil and toss in the shredded chicken, garlic, spring onions, tomatoes and walnuts. Cook for few minutes and remove in a bowl.
In the same pan add coconut milk, once it comes to a boil stir in the pesto and simmer for 5 – 7 minutes. Once reaches a thick saucy consistency add the chicken mixture and the drained pasta along with the reserved liquid.
Mix until everything combines well. Check for seasoning and garnish with grated parmesan cheese.
Serve hot.
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Manav Malik 