Smoked chicken pasta

This dish of smoked chicken pasta with rocket and pecan pesto will leave you asking for more!

Recipe from: 12 August 2015
Preparation time: 20 min
Cooking time: 10 min


  • 500
    tagliatelle, cooked
  • 2
    smoked chicken breasts, sliced
  • 50
    pecan nuts, toasted and chopped
  • Parmesan cheese to serve
  • extra wild rocket to garnish
  • olive oil for drizzling
  • 2
    garlic cloves, peeled
  • 50
    pecan nuts, toasted and chopped
  • 75
    rocket leaves
  • pinch salt
  • pinch sugar
  • 1
    extra-virgin olive oil
  • 1/2
    Parmesan, grated
Servings: Change Serving


Place all pesto ingredients except for the oil and Parmesan in a blender and blitz.

With the motor running, slowly pour the olive oil through the funnel of the blender to form a smooth paste.

Transfer pesto to a bowl and stir through grated Parmesan cheese.

Reserve 2 tablespoons of the pasta cooking liquid and stir it through the pesto. The starch content in the water will help the pesto cling to the tagliatelle.

Toss pasta with pesto, shredded chicken, pecan nuts and Parmesan. Garnish with wild rocket leaves and a drizzle of olive oil.

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