RecipesHousehold
Back to Recipes

Creamy chicken pesto pasta

A delicious pasta dish with chicken, pesto, vegetables and cream sauce

Source: Other

lunchdinnergluten-free
4 servingseasyCook: 45 min

Ingredients

  • 350 g gluten free penne pasta, dry
  • 130 g reduced fat cream (lactose free if required)
  • 16 g spring onion, green tops only, sliced
  • 250 g small cooked skinless chicken breast/roast chicken, finely shredded
  • 136 g whole cherry tomatoes, halved
  • 90 g broccoli florets, stalk removed
  • 1 g salt and pepper
  • 76 g baby spinach leaves
  • 144 g basil pesto (see recipe in basics section)
  • 10 g extra pecorino cheese, finely grated

1.Prepare pesto

Prepare pesto (see recipe in basics section).

2.Cook pasta

Cook 350g gluten free penne pasta, dry according to packet directions. Drain, reserving 1/4 cup cooking liquid then set aside.

3.Combine ingredients

Return pasta to a large pan or pot over low-medium heat. Add reserved cooking liquid, 130g reduced fat cream (lactose free if required), 144g basil pesto (see recipe in basics section), 16g spring onion, green tops only, sliced, 250g small cooked skinless chicken breast/roast chicken, finely shredded, 136g whole cherry tomatoes, halved, 90g broccoli florets, stalk removed and 76g baby spinach leaves. Stir until well combined.

4.Cook through

Cook, stirring constantly for a further to until heated through and broccoli florets, stalk removed is tender.

5.Serve

Divide between four bowls and top with 10g extra pecorino cheese, finely grated.