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    Chicken & veg pesto pasta

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    Chicken & veg pesto pasta

    • Total time: 15 minutes 15 minutes

    Serves: 2


    200g pack cavolo nero, sliced
    150g wholewheat spaghetti
    1 tbsp olive oil
    300g pack essential Waitrose 2 British Chicken Breast Fillets, thinly sliced
    1 clove garlic
    25g toasted pine nuts
    25g Parmigiano Reggiano, grated
    75g spinach 


    1. Cook the cavolo nero in boiling water for 3 minutes, remove with a slotted spoon and place half in a food processor with 100ml of the cooking liquid. Cook the spaghetti in the remaining cooking water for 8-10 minutes, drain and return to the pan. Heat the oil in a frying pan and fry the chicken until cooked through, with no pink meat.

    2. While the chicken is cooking, add the garlic, nuts, Parmigiano Reggiano and spinach to the processor and purée to give a coarse paste; season well.

    3. Add the pesto sauce to the chicken and cook for 1 minute then stir into the spaghetti with the reserved sliced cavolo nero. Season well and serve in bowls.

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