Penne Rigate with Chicken, Sundried Tomato Pesto and Green Peas

Instructions

• • Boil the penne pasta in salted water (7 grams of salt per liter of water). Drain the pasta 3 minutes before the cooking time stated on the pack.
  • While the pasta is boiling, sauté the chicken breast in a hot frying pan with olive oil for 5 minutes. Remember to season with salt and pepper.
  • Drain the pasta and combine with Puck bechamel sauce, the sautéed chicken, green peas and pesto.
  • Place in a large ovenproof dish, sprinkle with Parmigiano Reggiano cheese and bake in a pre-heated oven at 180C for 15 - 20 minutes.