300g Napolina Rigatoni pasta
2 tablespoons Napolina Olive Oil
300g skinless chicken breasts, diced into cubes
1 small red onion, thinly sliced
4 tablespoons Napolina Green Pesto
200g cherry tomatoes, halved
30g Napolina Green Olives, halved
2 teaspoons capers, drained
20g Parmesan cheese
Basil leaves, to garnish
Add 300g of rigatoni to a large pan of boiling, salted water and cook until al dente.
Meanwhile, heat olive oil in a frying pan.
Thinly slice 1 red onion and dice 300g chicken breast into cubes.
Add both to the pan and cook over a high heat for 2 minutes, then reduce the heat and cook for a further 5-6 minutes, stirring often until cooked through.
Drain the pasta, reserving 3 tablespoons of the cooking water.
Halve 30g of green olives and 200g of cherry tomatoes.
Add these to the chicken along with the cooked pasta, cooking water, 2 teaspoons of capers, drained and 4 heaped tablespoons of green pesto.
Continue to cook for 2 to 3 minutes, stirring together gently.
Serve with grated Parmesan cheese and ripped basil leaves.