150 gr farfalle (pasta shaped like bows)
4 tbsp pesto alla Genovese
200 gr smoked chicken strips
Boursin Cuisine Ail & Fines Herbes (or cream cheese)
1. Boil the farfalle until al dente according to instructions. Clean the broccoli, divide into florets and cut the steal into pieces. Cook the broccoli in 5 minutes.
2. Bake the chicken in a pan and add the pesto.
3. Add the pasta and broccoli to the chicken. Add the Boursin Cuisine and stir it through.
4. Roast the pine nuts in a dry frying pan and garnish the pine nuts on the pasta.
Enjoy your pasta!