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Chicken pesto pasta
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Pack 6 essential Waitrose British Chicken Thigh Fillets
250g pack essential Waitrose Cherry Tomatoes
3 tbsp pesto sauce
50g toasted pine nuts
300g essential Waitrose Penne Pasta
25g pack basil, roughly shredded
1. Heat the oven to 200°C, gas mark 6.
2. Cut each fillet into 4-5 strips and place in a roasting tin with the tomatoes and toss in the pesto sauce. Sprinkle over the pine nuts and bake for 20-25 minutes until the chicken is cooked through with no pink meat and the juices run clear.
3. Meanwhile, cook the pasta in boiling water for 10 minutes until tender, drain and return to the pan. Add the chicken with all the juices and toss well. Stir in the basil and season to taste.
Typical values per serving:
This recipe was first published in August 2014.
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