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Nutrition: per serving

  • kcal698
  • fat27g
  • saturates10g
  • carbs77g
  • sugars7g
    low
  • fibre8g
    high
  • protein33g
  • salt0.51g
    low
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Method

  • step 1

    Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.

  • step 2

    Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.

  • step 3

    Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.

Recipe from Good Food magazine, August 2012

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Comments, questions and tips (46)

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Overall rating

A star rating of 4.5 out of 5.94 ratings

holliemiddle

Very tasty; i added cooked spinach and changed the double cream to oatly for a lighter touch.

wendyforster2523607

Very simple, quick recipe, but very tasty. Lovely.

hicksie7316520

Delicious, summery flavours. For a creamier sauce, you could add a little more cream but adding pasta water little by little will give you same consistency of a cream because of the starch from the pasta. Really enjoyed it, will make again.

jaynehollins

Definitely won’t make again. Very dry and boring.

JamesJacobCuba

question

What about the spring onion? When to add it?

hicksie7316520

I added the cooked spring onion once cream mixture combined and before adding the pasta and green beans.

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