Presto Pesto Double Chicken and Pea Spaghetti
with Cheese and Rocket
Hey presto! This speedy Presto Pesto Double Chicken and Pea Spaghetti is ready in under 25 minutes. Chicken has been added here for an elevated version of classic pesto pasta.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Garlic Clove
480 grams
Diced British Chicken Breast
1 sachet(s)
Mixed Herbs
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
30 grams
Basil Pesto
(Contains: Peanut, May contain traces of allergens, Nuts, Cashew nuts, Milk)
20 grams
Wild Rocket
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a full kettle. Pour it into a saucepan with ½ 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.
- Meanwhile, grate the garlic.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the garlic and mixed herbs. Fry for 1 min.
- Next, stir in the water for the sauce (see pantry), chicken stock paste, creme fraiche and peas.
- 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.
