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Pronto Chicken and Pesto Pasta Verde
Pronto Chicken and Pesto Pasta Verde

Pronto Chicken and Pesto Pasta Verde

with Peas, Spinach and Cheese

Recipe Development Team
Recipe Development TeamPublished on July 18, 2024
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Hey presto! This speedy Pronto Chicken and Pesto Pasta Verde is ready in under 25 minutes. Colourful from green pesto as well as green veg, this dish gives a whole new meaning to eating your greens.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Milk
•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

2 unit(s)

Garlic Clove**

180 grams

Penne Pasta

(Contains: Cereals containing gluten)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

120 grams

Peas

100 grams

Baby Spinach

32 grams

Pesto

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

240 grams

Diced British Chicken Breast

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3836 kJ
Energy (kcal)917 kcal
Fat40.2 g
of which saturates21 g
Carbohydrate79.1 g
of which sugars9.4 g
Protein58.2 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Kettle
•Large Saucepan
•Colander
•Large Frying Pan

Cooking Instructions and Tips

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 with 1/2 tsp salt for the pasta.

Cook the Pasta
2

a) Add the penne 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 Chicken and 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 diced chicken and fry until browned all over, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

c) 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 sauce has reduced and thickened slightly, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

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 half the hard Italian style cheese.

Serve
6

a) When ready, share your creamy pesto pasta between your bowls.

b) Finish by sprinkling on the remaining cheese. 

Enjoy!

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