Sun-Dried Tomato Pesto Chicken Pasta - cooking recipe

Ingredients

450 g chicken, chopped into pieces
350 g fusilli, spiral pasta
1 onion, finely chopped
3 garlic cloves, crushed
50 ml dry white wine
5 sun-dried tomatoes, finely chopped
2 tablespoons sun-dried tomato pesto (I do quite generous ones)
2 teaspoons grainy mustard
180 ml double cream
100 ml light cream
1/2 cup lightly packed parmesan cheese
parmesan cheese, extra to sprinkle over pasta
finely chopped parsley, for garnish if desired (optional)

Preparation

Bring some water to the boil, add a little olive oil, add pasta cook until just tender. (al dente).
In a large fry pan heat a little olive oil, add chicken cook to brown, add onion and garlic cook until onion softens.
Add wine, sun-dried tomatoes, pesto and mustard stir to combine.
Add creams and cheese, bring to the boil, turn down heat, stir to melt cheese, add cooked pasta stir until heated through.
To Serve: Place spoonfuls of pasta in bowls, sprinkle with cheese and parsley.