Creamy Chicken Pesto Pasta

Ingredients

• 350g penne rigate
• 300ml light cream
• ½ cup basil pesto
• 3 green onions, sliced
• 1½ cups skinless shredded roast chicken
• ½ cup drained sun-dried tomatoes, thinly sliced
• ⅓ cup finely grated parmesan cheese
• Thinly sliced green onions, to serve
• Crusty bread, to serve

Directions

1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving ¼ cup liquid.
2. Return pasta to pan over medium-low heat. Add reserved liquid, cream, pesto, onion, chicken and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.
3. Divide between bowls. Top with parmesan and onion. Serve with bread.