Lunch
Chicken pesto pasta
Wholewheat pasta with chicken and basil pesto
- Ready in 30 min
- 597 kcal
Suits: Balanced, Mediterranean
Per serving
- kcal
- 597
- Protein
- 51 g
- Carbs
- 57 g
- Fat
- 20 g
Ingredients
- 80 g wholewheat pasta
- 160 g chicken breast
- 25 g pesto
- 120 g cherry tomatoes
- 6 ml olive oil
Method
- Bring a large saucepan of salted water to the boil and cook the wholewheat pasta for 10–12 minutes, or as the packet says, until al dente.
- Meanwhile, cut the chicken breast into bite-sized pieces and season with salt and black pepper. Heat the olive oil in a frying pan over a medium-high heat and fry the chicken for 6–8 minutes, turning, until golden and cooked through with no pink in the middle.
- Halve the cherry tomatoes, add them to the pan and cook for 2 minutes until they start to soften.
- Scoop out a mugful of the pasta cooking water, then drain the pasta.
- Tip the pasta into the frying pan, take it off the heat and stir in the pesto with a splash of the cooking water until glossy and evenly coated.
- Season with salt and black pepper and serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens