Creamy chicken & green bean pesto pasta
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Grab some Italian pesto and greens from your storecupboard and rustle up this pot - penne or fusilli work well
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 593 | |
| fat | 28g | |
| saturates | 10g | |
| carbs | 56g | |
| sugars | 5g | |
| fibre | 3g | |
| protein | 29g | |
| low in | salt | 0.7g |
Ingredients
- 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
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.
Goes well with
Recipe from Good Food magazine, August 2012
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