RED PESTO CHICKEN PASTA
On the table in 25 minutes, this creamy pesto pasta topped with seasoned pan-fried chicken makes the perfect weeknight family dinner.
Ingredients
FOR THE CHICKEN
- 650 g chicken mini fillets / tenderloins US
- 1 tablespoon flavourless oil
- 1 teaspoon mixed herbs
- 1 teaspoon smoked paprika
- Black pepper & salt to taste
FOR THE PASTA
- 120 g sun-dried tomato/red pesto
- 150 g marscapone cheese
- 1 tablespoon + 1 teaspoon balsamic vinegar
- 2 tablespoons fresh basil finely chopped, more to serve if you like
- Salt & pepper to taste
- 350 g wholewheat pasta I use spaghetti
- 2 handfuls spinach optional
See notes for baby & toddler
Instructions
FOR THE PASTA
- Cook your pasta in a large pan of salted hot water, according to packet instructions. When done, reserve a little of the cooking water, about a ladle full and drain the pasta. Return the pasta and the water to the pan, followed by the pesto, marscapone, balsamic vinegar, chopped basil and salt & pepper. Toss well to combine, then add in the spinach if having and toss again.
FOR THE CHICKEN
- Add your chicken fillets to a medium mixing bowl and add the oil and seasonings. Toss through well. For maximum flavour, prep these earlier on in the day and refrigerate.
- Then while the pasta cooks, heat your largest frying pan over a high heat for 1-2 minutes. Then add the chicken fillets and fry on one side for around 3 minutes and then the other for another 3-4 minutes or until deep golden both sides and cooked through. Slice the mini fillets.
TO ASSEMBLE
- Add the pasta to bowls and top with the sliced chicken. Sprinkle over some extra chopped basil if you like.
Notes
GO GLUTEN FREE make with gluten free pasta.
Baby & Toddler
Suitable for 12 months + unless using homemade pesto with no salt. Omit the salt from the cook. Chop through spaghetti and serve with a fork. Cut their chicken into bitesize pieces.
STORAGE
Store leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). You can also freeze them, just defrost for 24 hours in the fridge and then add a little water and reheat in the microwave, stirring the pasta halfway, until steaming hot all the way through. Reheat the chicken separately or pop it in one side of the container so you can still stir the pasta.
Nutrition
Calories: 746kcalCarbohydrates: 72gProtein: 51gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 144mgSodium: 505mgPotassium: 892mgFiber: 1gSugar: 3gVitamin A: 2479IUVitamin C: 8mgCalcium: 144mgIron: 5mg
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