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Ingredients

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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A star rating of 4.5 out of 5.71 ratings
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