Looking for a tasty midweek dinner option? Try cooking up our Superquick Lemony Pesto Chicken Pasta in just 10 minutes for a balanced and tasty meal.
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 conflict 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.
Baby Plum Tomatoes
Cooked Pulled Chicken
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Fresh Tagliatelle(ContainsEgg, Cereals containing Gluten)
Water for the Sauce
Bring a large pan of water to the boil for the pasta with 0.5 tsp of salt. Trim the green beans then chop in half. Halve the tomatoes. Zest and halve the lemon.
Pop the chicken, sour cream, half the hard Italian cheese, the lemon zest, pesto and tomatoes into another large saucepan with the water (see ingredients for amounts) and season with salt and pepper. Bring to a simmer over a medium-high heat then lower the heat to medium and simmer for 5-6 mins, stirring occasionally. Add the pasta and green beans to the boiling water and simmer until cooked, 4 mins. Once cooked, drain well in a colander.
Add the cooked pasta and green beans to the chicken mixture, taste and add more salt and pepper if you like with a squeeze of lemon juice.Tip: Add a splash of water if the pasta looks a little dry. Divide between plates and top with the remaining hard Italian cheese. Enjoy!