Ingredients 1 small onion, chopped
100g frozen mixed peppers (alternatively use two fresh peppers and chop)
200g cooked chicken
4 tbsp sour cream
2 tbsp pesto
Pepper to season
75-100g pasta per person
1 tsp oil
Put the pasta on to boil and cook according to packet instructions.
Heat the oil in a frying pan then add the onion and mixed peppers. Cook for 5 minutes, until soft and lightly tinged. Add the chicken to warm through.
Drain the pasta and return to the saucepan. Stir in the pesto and then add the sour cream.
Stir through the cooked onion and peppers, add pepper to season and serve.