Solo: Easy Pesto Penne

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Solo: Easy Pesto Penne

Quick, easy pesto penne, with shredded chicken & cherry tomatoes. Topped with hard cheese & rocket.

Ingredients to serve 1

  • 75g x penne
  • 125g x chicken fillets
  • 1½ tbsp x basil pesto
  • 50g x cherry tomatoes – cut into quarters
  • 10g x rocket
  • 20g x hard cheese – grate finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Penne: Place a pot on medium-high heat and add boiling water. When the water is at a rolling boil, add the penne and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain and rinse with cold water. Drizzle with a little olive oil to keep the pasta from sticking together.

Step 3

Chicken fillets: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. Season the chicken with salt and pepper. When the butter has melted, add the chicken to the pan and cook for 5 minutes, until lightly golden and cooked through. Remove from the pan, shred with two forks and leave to cool slightly.

Step 4

Pesto chicken: Add the chicken to the pasta and mix in the pesto. Season with salt and pepper to taste.

Step 5

Serve by mixing in the tomatoes and top with the hard cheese and rocket.

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