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Pesto Chicken Pasta

Prep Time:

5 Minutes

Cook Time:

15 Minutes

Serves:

3 Servings

Level:

Quick

About the Recipe

This is an easy meal to knock together in under 15 minutes for the nights that you wanted to order take away, but you literally did the food shop in the morning and know that you have plenty food in the house and capability to cook it (yes, this was us on Saturday)

Ingredients

  • 650g Chicken Breast, diced

  • 1 packet Asparagus, chopped

  • 200g Frozen Peas

  • 2 tbsp Green Pesto

  • 1 tsp Chilli Flakes (less if you don't like spice)

  • 1 tsp Garlic Granules

  • 225g Spaghetti

  • Salt and Pepper

  • 1 tsp Olive Oil

Preparation

Step One

Heat a pan with olive oil, then add chicken, garlic, salt and pepper, and cook until lightly browned (approx 5 minutes). Whilst you're cooking the chicken boil the kettle.


Step Two

Add pasta to a pan of boiling water with a pinch of salt. Cook for ten minutes.


Step Three

At seven minutes, add your frozen peas and asparagus (or preferred greens) to the pasta water and let them come up to heat (the frozen peas will bring the temperature down quickly).


Step Four

Drain the pasta and return to the pan. Add the chicken and pesto. Mix well.


Step Five

Enjoy!


Feel free to cook a cheeky garlic bread to go alongside if you wish, or change your proteins out for something else - this works well with prawns too!


We cooked with gluten free pasta and added a little olive oil to save it sticking together.

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