Ingredients

• 800 g A’Saffa chicken breast fillets 

• 1/4 cup (75 g) red pesto or tomato 

• 375 g spaghetti 

• 1 cup (70 g) dried bread crumbs 

• 1/2 cup finely chopped fresh chives 

• 2 tbsp wholegrain mustard 

• 1/2 cup (125 ml) chicken stock

Description

• Coat A’Saffa chicken with half the pesto • Cook spaghetti in large saucepan of boiling

water, uncovered, until tender; drain • Rinse under cold water; drain • Cook A’Saffa

chicken in heated oiled grill until browned all over • Cover loosely to keep warm • Heat

oil in a large saucepan; cook breadcrumbs, stirring until browned • Stir in spaghetti with

remaining pesto, chives, mustard and stock; cook, stirring until hot • Serve spaghetti

with sliced A’Saffa chicken and tomato wedges, if desired