Ingredients
- 600 g cooked penne pasta
- 1 jar pesto
- 10 pcs sun-dried tomatoes, finely chopped
- 200 g feta cheese, crumbled
- 1 bunch curly parsley
- 1 red onion, thinly sliced
- 600 g chicken breast, cut into pieces
- Sugar snap peas, roughly chopped
- Salt
- Pepper
Instructions
Place the 10 sun-dried tomatoes in warm water to soften for later use. If you're making homemade pesto, you can start with that as step 2.
Cook the pasta in a large pot, and when done, rinse it in cold water and set aside. Cook the chicken, season with salt and pepper, and let it cool. Finely chop a bunch of curly parsley and thinly slice the onion. Mix all the ingredients together in a large bowl and serve with fresh garlic baguettes.
Notes
This dish is best if you make the pesto yourself. Perfect for warm summer days with a glass of white wine.