Chicken & Pesto Pasta
A dish which uses basic ingredients, or maybe more
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Servings: 4 people
Calories: 483kcal
Cost: £5
Equipment
Ingredients
- 400 g Chicken breast sliced 2 chicken breasts
- 1 teaspoon Paprika
- 200 g Pasta
- 200 ml Chicken stock Use a chicken stock cube
- 2 cloves Garlic Mashed into a paste
- 200 g Cherry tomatoes Halved.
- 1 Courgette Cubed or sliced
- 1 Pinch Salt and pepper
- 1 Pinch Chilli flakes Go for birds eye chillies if you want more spice
- 100 g Philadelphia soft cheese
- 5 tablespoon Pesto Red or green works well.
Instructions
- Mix the sliced chicken with the paprika and chillies so the chicken is fully coated. Heat a frying pan with a little cooking spray and cook the chicken mix until it is golden brown (about 5 - 7 minutes). Remove from the pan and put on one side.
- While the chicken cooks, put half of the stock cube in the pasta water. Bring the pasta to the boil and cook it for 10 to 12 minutes.
- With the other half of the stock cube, make up the 200ml stock and mix in the Philadelphia cheese and pesto.
- In the frying pan, add the tomatoes, garlic, courgette and cook for a couple of minutes. Then add the stock/cheese mix and heat through for another 4 to 5 minutes.
- Add 15ml of pasta water to the frying pan and then mix the chicken in. Cook this for a further 2 to 3 minutes.
- Drain the pasta to serve. Either mix it all in the pan or put some pasta in the bowl then add the chicken mix on top.
Notes
Swap out veg and try new things. Add an onion in with the chicken. Add some red bell peppers. These are some ideas you can add in to use up ingredients.
- Mushrooms
- Olives
- Peppers
- Carrots
- Cabbage
- Brocolli
- Bacon
Nutrition
Serving: 150g | Calories: 483kcal | Carbohydrates: 49g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 1379mg | Potassium: 813mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1321IU | Vitamin C: 21mg | Calcium: 95mg | Iron: 2mg
