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Easy Peasy Chicken, Bacon and Pea Pesto Spaghetti
Easy Peasy Chicken, Bacon and Pea Pesto Spaghetti

Easy Peasy Chicken, Bacon and Pea Pesto Spaghetti

with Cavolo Nero and Italian Style Cheese

Recipe Development Team
Recipe Development TeamPublished on October 08, 2025
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Ready in less than 15 minutes, this Easy Peasy Chicken, Bacon and Pea Pesto Spaghetti will be on your table in no time. Chicken and bacon have been added here for an elevated version of classic pesto pasta. Part of the leafy kale family, cavolo nero (which translates as 'black cabbage' is characterised by its intensely dark green leaves.

Tags:
Family Friendly
•High Protein
Allergens:
Cereals containing gluten
•Wheat
•Nuts
•Cashew nuts
•Milk
•Egg

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

10 grams

Vegetable Stock Paste

240 grams

Diced British Chicken Breast

180 grams

Spaghetti

(Contains: Cereals containing gluten, Wheat)

60 grams

British Smoked Bacon Lardons

30 grams

Basil Pesto

(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)

150 grams

Creme Fraiche

(Contains: Milk)

100 grams

Chopped Cavolo Nero

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

120 grams

Peas

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4132 kJ
Energy (kcal)988 kcal
Fat47.8 g
of which saturates20.7 g
Carbohydrate80.1 g
of which sugars10.1 g
Dietary Fibre8.7 g
Protein58 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Pan

Instructions

1
  • Boil a full kettle. Pour it into a saucepan with 0.5 tsp salt on high heat.
  • Boil the spaghetti, 8 mins. 
  • When the pasta has boiled for 5 mins, add the cavolo nero.
  • Once cooked, drain and pop back in the pan. Drizzle with oil and stir through.
2
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
  • Fry the chicken and bacon, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle of chicken. Cook bacon thoroughly.
3
  • Next, drain any excess fat from the pan. Pop back on medium-high heat (no need to clean).
  • Stir in the veg stock paste, creme fraiche and water (see pantry). Simmer, 3-4 mins.
  • Stir the cooked pasta and cavolo nero into the sauce. Mix to combine.
  • Remove from the heat.
4
  • Stir the peas, pesto and two thirds of the hard Italian style cheese into the pasta. Toss to coat.
  • Share between your bowls.
  • Sprinkle over the remaining cheese to finish.

Enjoy!

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