Chicken Chipolata, Pesto Pasta

Chicken Chipolata, Pesto Pasta

A really tasty mid week meal that the whole family will love.


6 Frank’s Chicken Chipolata’s

250 gm’s  Penne Pasta

140 gms  Broccoli

7  sliced sundried tomatoes

20 gm toasted pine nuts

60 gm Fresh Pesto


Black Pepper

Juice of half a lemon

Parmesan shavings

Olive oil

Next Steps.

1:Fry sausages on a medium heat for 10 minutes until nicely browned

2:  Cook and drain the Pasta

3: Cook and drain Broccoli

4: Place the Pasta and the Broccoli to one side.

5: Remove the chipolatas from the pan when cooked. Add the sun dried tomatoes to the pan and cook for 1 minute.

6: Slice the sausages into 3 cm chunks, add back to the fry pan along with the pasta, broccoli, pesto and the lemon juice , stir well  and season with salt and pepper if needed .

7: Serve and sprinkle the pine nuts and parmesan shavings over the top

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