Chicken Pesto Pasta

A simple chicken and pesto pasta with peppers and courgette, fresh and colourful enough for a normal weeknight dinner.

🔎 Equipment

Large frying pan, large saucepan, colander, chopping board, knife

🥘 Ingredients

• Chicken breast, skinless - 140 g
• Dried penne pasta - 75 g
• Red pepper, sliced - ¼
• Courgette, sliced - ¼
• Onion, sliced - ¼
• Fresh basil pesto - 1 tbsp
• Olive oil - ½ tbsp
• Lemon juice - ⅛ lemon
• Dried oregano - ¼ tsp
• Garlic granules - ⅛ tsp
• Black pepper - To taste
• Fresh basil or parsley - handful
• No added salt - As required

👨‍🍳 Method

1. Cook the pasta according to the packet instructions until just tender. Reserve a small cup of the cooking water, then drain.
2. Cut the chicken into bite-sized pieces and season with black pepper, oregano and garlic granules.
3. Heat ½ tbsp of the olive oil in a large frying pan and cook the chicken for 7–8 minutes, turning regularly, until completely cooked through.
4. Remove the chicken and keep warm.
5. Add the remaining olive oil, onion, pepper and courgette to the pan. Cook for 5–6 minutes until softened.
6. Return the chicken to the pan.
7. Add the drained pasta and pesto, together with a small splash of the reserved pasta water. Toss everything together over a low heat.
8. Add the lemon juice, season with black pepper and finish with fresh basil or parsley.

📊 Nutrition

🥗 Dietary Guide

Source