Sun-Dried Tomato Pesto Chicken Pasta

• 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)

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

chicken, fusilli, onion, garlic, white wine, tomatoes, tomato pesto, grainy mustard, cream, light cream, lightly packed parmesan cheese, parmesan cheese, parsley

Taken from www.food.com/recipe/sun-dried-tomato-pesto-chicken-pasta-322404 (may not work)