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Member recipe

Pesto chicken pasta

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Serves 2

Chicken, chestnut mushrooms and pesto with pappardelle bound together with creme fraiche and topped with Parmesan.

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  • 200g pappardelle or tagliatelle pasta
  • 300g free-range chicken fillets, cut into small pieces
  • 100g chestnut mushrooms, sliced
  • 3 spring onions, chopped finely
  • 2 garlic cloves, crushed (optional)
  • 3 tablespoons fresh pesto
  • 3 tablespoons low-fat creme fraiche
  • Parmesan cheese, freshly grated
  • 1 tablespoon olive oil, for frying
  • Salt and pepper


    1. First, fry the chicken in the olive oil for 5 minutes until golden. Add the garlic (optional), mushrooms and spring onions and cook for 2 minutes.
    2. Cook the pasta in boiling, lightly salted water according to packet instructions. Drain, adding a few drops of olive oil to separate.
    3. Stir the pesto into the chicken and mushroom mixture, then stir through the creme fraiche. Season to taste with salt and pepper.
    4. Serve in bowls, topped with grated Parmesan cheese.

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