Serves 10
25 min
Chicken & Pesto Pasta
Recipe GLPR6d46b820cef0ad
A light and vibrant Italian-inspired pasta dish featuring shredded roasted chicken tossed with fresh pesto, tender green beans, and spring onions, finished with a touch of cream. Ready-roasted chicken makes this an easy weeknight meal that comes together in minutes.
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Ingredients
400g pasta shapes
250g green beans, trimmed
1 tablespoon olive oil
1 bunch spring onions, finely sliced
2 large ready-roasted chicken breasts, shredded
5 tablespoons pesto
3 tablespoons double cream
handful Handful grated Parmesan cheese, for serving
Directions
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. During the final 6 minutes of cooking, add the trimmed green beans. Drain the pasta and green beans well, reserving about 2–3 tablespoons of the cooking water in case the sauce needs thinning later.
While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the sliced spring onions and sauté gently for 1–2 minutes until softened and fragrant. Remove from the pan and set aside on a plate.
Return the pan to medium-low heat and add the shredded roasted chicken. Stir and heat through for about 2 minutes, breaking up any clumps. Stir in the pesto until well combined, then add the double cream and mix gently.
Add the drained pasta and green beans to the chicken mixture along with the reserved cooked spring onions. Toss everything together gently but thoroughly to coat all the pasta. If the mixture appears too thick, add a splash of the reserved cooking water a little at a time until you reach your desired consistency. Taste and season with salt and pepper as needed.
Divide the pasta among serving plates or bowls. Top each portion generously with grated Parmesan cheese and serve immediately.
