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Italian Recipes

Creamy Pesto Chicken Breast Pasta

Creamy Pesto Chicken Breast Pasta

Creamy Pesto Chicken Breast Pasta

with Peas, Spinach and Cheese

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Pesto Chicken Breast Pasta in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

Cereals containing gluten

•Milk

•Celery

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1

Garlic Clove**

180

Penne Pasta

(Contains: Cereals containing gluten)

150

Creme Fraiche

(Contains: Milk)

10

Vegetable Stock Paste

(Contains: Celery)

120

Peas

100

Baby Spinach

32

Fresh Pesto

(Contains: Milk)

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

260

Diced British Chicken Breast

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)882 kcal

Energy (kJ)3690 kJ

Fat37.9 g

of which saturates19.1 g

Carbohydrate78.2 g

of which sugars9.5 g

Protein54.1 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Kettle

•Large Saucepan

•Colander

•Pan

Instructions

Get Prepped

1

a) Fill and boil your kettle.

b) Peel and grate the garlic (or use a garlic press).

c) Pour the boiled water into a large saucepan on high heat for the pasta.

Cook the Pasta

2

a) Once boiling, add the penne and 1/2 tsp salt to the pan of water and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Fry the Garlic

3

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the garlic and stir-fry until fragrant, 30 secs.

Make your Creamy Sauce

4

a) Stir the creme fraiche and veg stock paste into the garlic.

b) Add the water for the sauce (see pantry for amount) and stir to combine.

c) Simmer, stirring occasionally, until the chicken is cooked through and the sauce has reduced and thickened slightly, 4-5 mins.

Hey Pesto

5

a) Add the peas to the sauce, then add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.

b) Once the penne is cooked, add to the creamy sauce and stir to coat well.

c) Stir through the pesto and hard Italian style cheese.

Serve

6

a) Share your creamy pesto pasta between your bowls.

Enjoy!

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