Creamy Chicken Pesto Spaghetti
with Cheese and Rocket
High Protein
Family Friendly
New
Allergens:- Cereals containing gluten•
- Milk•
- Egg
Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Chicken Pesto Spaghetti in just 15 minutes for a delicious and speedy meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
180 grams
Spaghetti
(Contains: Cereals containing gluten)
260 grams
Diced British Chicken Breast
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
32 grams
Fresh Pesto
(Contains: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Energy (kJ)3495 kJ
Energy (kcal)835 kcal
Fat37.1 g
of which saturates18.9 g
Carbohydrate72.6 g
of which sugars6 g
Dietary Fibre2.9 g
Protein50.2 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Kettle
•Pan
- Boil a full kettle. Pour it into a saucepan with 1/2 tsp salt on high heat.
- Boil the pasta, 8 mins.
- Once cooked, drain and return to the pan. Drizzle with oil to stop it sticking together.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Next, stir in the water for the sauce (see pantry for amount), chicken stock paste and creme fraiche.
- Bring to the boil, then turn the heat down slightly.
- Simmer, 1-2 mins. Remove from the heat.
- Mix the cooked spaghetti, cheese and pesto into the sauce.
- Taste and season with salt and pepper if needed. Add a splash of water if it's too thick.
- Serve your pasta in bowls.
- Top with the rocket to finish.
- Enjoy!