Chicken Pesto Pasta (Ready in 17 minutes)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Penne pasta
- 450 g Chicken breast (diced)
- 1 tbsp Olive oil
- 2 Garlic cloves (crushed)
- 2 tablespoons Pesto
- 1 pinch Fine sea salt and ground black pepper
- 75 g Light cream cheese
- 30 g Parmesan (grated)
- 100 g Spinach
- 120 g Broccoli (cut into small florets)
- 60 g Sun-dried tomatoes (finely chopped)
- Pine nuts (optional)
- Red chilli flakes (optional)
Method
- Add 200 g Penne pasta to boiling water and simmer for 12 minutes.
- Heat 1 tbsp Olive oil in a large pan and add 450 g Chicken breast. Cook for 5-6 minutes.
- After 7 minutes of the pasta cooking add 120 g Broccoli.
- To the chicken, add 100 g Spinach, 2 Garlic cloves, 2 tbsp Pesto, 75 g Light cream cheese, 30 g Parmesan, 1 pinch Sea salt and black pepper, 60 g Sun-dried tomatoes, and 100ml/0.5 cup of pasta water.
- Mix well and cook until the cheese has melted, about 2 minutes.
- Season with salt and pepper and then add the cooked pasta and broccoli. Mix well to coat the pasta with the sauce.
- Serve topped with Pine nuts and Red chilli flakes.