Creamy chicken & green bean pesto pasta
- Preparation and cooking time
- Serves 4
- 400g pasta shapes
- 250g green bean, trimmed
- 1 tbsp olive oil
- 1 bunch spring onions, finely sliced
- 2 large ready-roasted chicken breasts, shredded
- 5 tbsp pesto
- 3 tbsp double cream
- handful parmesan, grated, to serve
- 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.