Solo: Pesto Chicken and Tomato Salad

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Solo: Pesto Chicken and Tomato Salad

Pesto lathered smoked chicken, cherry, and sundried tomato farfalle pasta with delicious pan-seared button mushrooms and saute spinach.

Ingredients to serve 1

  • 100g x Smoked Chicken - flaked
  • ¼ x Onion - sliced
  • 5g x Crushed Garlic
  • 50g x Cherry Tomatoes - halved
  • 15g x Sundried Tomatoes - chopped
  • 62.5g x Button Mushrooms - quartered
  • 50g x Swiss Chard - finely shredded
  • 30g x Basil Pesto
  • 75g x Farfalle
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Boiling Water (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to boil for use in Step 1.

Washing Instruction

Wash your hands and cherry tomatoes well. Brush your mushrooms with a soft basting brush. Rinse your swiss chard thoroughly and drain on paper towel.

Mariella's Tip

Wholewheat pasta is a lot more nutrient dense than white pasta because it is not as processed. It contains a lot more fibre for example.

Step 1 - Farfalle

Cook your farfalle pasta in a large saucepan of salted boiling water for 10-12 minutes. Drain through a colander and set aside until Step 2.

Step 2 - Pasta Base

Heat a large casserole pan over med-high heat. Add a glug of olive oil and fry your quartered button mushroom for 3-4 minutes until well browned. Transfer to a serving dish. Now sweat your sliced onions, crushed garlic, sun-dried tomatoes and flaked smoked chicken for 2-3 minutes. Proceed to add your halved cherry tomatoes and shredded swiss chard, cook for 2-3 minutes until your chard has wilted. Remove your pan from the heat and gently mix in your cooked farfalle pasta, mushrooms and basil pesto. Taste and season with salt and pepper.

To serve

Divide your pesto chicken and tomato pasta amongst your servings. Enjoy!