Creamy chicken & green bean pesto pasta

Creamy chicken & green bean pesto pasta

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(53 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
Grab some Italian pesto and greens from your storecupboard and rustle up this pot - penne or fusilli work well

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal593
  • fat28g
  • saturates10g
  • carbs56g
  • sugars5g
  • fibre3g
  • protein29g
  • salt0.7g
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Ingredients

  • 400g pasta shapes
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 250g green bean, trimmed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 bunch spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 large ready-roasted chicken breasts, shredded
  • 5 tbsp pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 3 tbsp double cream
  • handful parmesan, grated, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

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

  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.

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Comments, questions and tips

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phlwibble32
17th Oct, 2012
5.05
This recipe exceeded my expectations. I'd chosen it because it's cheap & quick to make & thought it would taste ok but it was lovely considering how simple the recipe is. The family is trying to eat healthier so I used wholegrain pasta & substituted the cream for milk - small tweeks but still as tasty!
ilikepasta
9th Oct, 2012
5.05
Fab easy recipe, can't wait to have the left-overs for lunch tomorrow! I also added a garlic clove with the onions and some peas when I added the beans. Delish!
eleanormayo
18th Sep, 2012
4.05
A good, quick supper dish. Easy and tasty!
liza123
12th Sep, 2012
5.05
Very easy to make, very tasty and the whole (usually fussy) family loved it! Will definitely be making again.
hannahw85
2nd Sep, 2012
5.05
Fab! Quick mid week meal. We replaced the green beans with asparagus.
hefield
23rd Aug, 2012
5.05
Really tasty recipie, very easy and quick, took as long as the pasta takes to cook. Had the left overs from a whole roast chicken I wanted to use up & tried to make it more healthy by subsituting the cream for quark, this gave it a very fresh flavour. Also added handfull of peas (can't resist teaking) and cooked them with the green beans and pasta. Might add a sprinkle of toasted pinenuts next time for a bit of texture.
bluejay
20th Aug, 2012
5.05
Halved (plus a little bit more) the recipe, had half a roasted, skinned red pepper left from another recipe so sliced it finely and added that too. The pan was scraped clean - lovely!

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