Pasta is a great standby for those evenings when you have absolutely no time to cook. It’s important to remember to stir it once to separate the pasta and to cook at a rolling boil to prevent it from sticking. Strozzapreti is a hand-rolled elongated pasta from Emilia-Romagna, Tuscany and Umbria, and it’s available in single and tri-coloured versions. If you cannot find any, substitute another pasta shape.
Serves 4
350g (12oz) strozzapreti
1 tbsp olive oil
225g (8oz) skinless, boneless chicken breasts, cut into bite-sized pieces
300ml (½ pint) double cream
4 tbsp good-quality, ready-made pesto
6 tbsp freshly grated Parmesan
salt and freshly ground black pepper
Step one Bring a large pan of water to a rolling boil and add a good pinch of salt. Add the strozzapreti, stir once and cook for 15 minutes, or according to the packet instructions, until the pasta is al dente.
Step two Meanwhile, heat the olive oil in a heavy-based frying pan. Add the chicken pieces, season generously and sauté for 2–3 minutes until lightly golden on all sides. Stir in the cream and allow to bubble down, then lower the heat and simmer until reduced by one-third. Stir in the pesto and season to taste. The chicken should now be cooked through and tender.
Step three Drain the pasta in a colander and return to the pan. Tip in the chicken and pesto cream, stirring to combine, then fold in two-thirds of the Parmesan. Divide among warmed pasta bowls and scatter the remaining Parmesan on top with a grind or two of pepper to serve.