Recipe

Chicken Pesto Pasta

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Chicken Pesto Pasta

Pan fried chicken strips with a creamy pesto sauce served with penne al dente and finished with Parmesan cheese.




Ingredients to serve 2

  • 250g x penne
  • 2 x free range chicken breasts - cut into strips
  • 150g x green beans - trim ends and slice in half
  • 3 stalks x spring onions - slice finely
  • 2 1/2 tbsp x fresh basil pesto
  • 1 1/2 tbsp x double cream
  • 15g x parmesan cheese - grate finely
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 500g x penne
  • 4 tbsp x free range chicken breasts - cut into strips
  • 300g x green beans - trim ends and slice in half
  • 6 stalks x spring onions - slice finely
  • 5 tbsp x fresh basil pesto
  • 3 tbsp x double cream
  • 30g x parmesan cheese - grate finely
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the penne and cook for 6-8 minutes. Add the green beans for the final 4 minutes of cooking time. Once cooked, drain and keep warm in a colander over a saucepan of hot water on low heat. Drizzle with a little olive oil to prevent the pasta from sticking together.

Step 2

Heat a few glugs of olive oil in a large non-stick frying pan on medium heat. Slice the chicken in to strips (about 10 to 15mm) - small enough to cook quickly. Season with salt and pepper. Add the chicken strip to the hot oil and pan fry for about 6 or 7 minutes until done and nicely browned. Add the spring onions and cook for another 2 minutes. Now add the pesto and cream and stir until you get a thick, creamy sauce. Finally add the penne and beans and mix through. Check seasoning.

Step 3

To serve, divide the chicken pesto pasta between the plates. Scatter with parmesan.