Pesto chicken penne
Golden chicken, basil pesto, fresh tomatoes and Parmesan in one bowl.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4 people
- Quick
Ingredients
Quantities adjust to the number of servings.
- Penne (dried)400 g
- Chicken breast400 g
- Sunflower oil1 tbsp
- Basil pesto190 g
- Tomato2
- Baby spinach75 g
- Parmesan30 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the pasta in plenty of salted water and save a mugful of the cooking water.
Cut the chicken into strips, season with salt and pepper and fry in the oil over a high heat for 5–6 minutes until golden and just cooked through.
Return the drained pasta to the pot and stir in the pesto and 3–4 tablespoons of cooking water until creamy and glossy.
Toss in the chicken, the diced tomatoes and the spinach – the heat of the pasta is just enough to wilt the spinach.
Serve with plenty of grated Parmesan.