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Chicken and Pesto Pasta.


With the festive indulgence over, its time to jump on the healthy bandwagon and enjoy this quick and easy rosemary chicken and pesto pasta dish, that can be enjoyed either as a light lunch or as a meal for the whole family. 
  • 2 x 200 g skinless chicken breasts
  • 2 tablespoons rapeseed oil
  • 4-5 cloves of garlic
  • 2 sprigs of fresh rosemary
  • 1 teaspoon fennel seeds
  • 1-2 fresh red chillies
  • 8 ripe cherry tomatoes
  • 250 g green beans
  • 300 g fresh lasagne sheets
  • 200 g baby spinach
  • 1 big bunch of fresh basil
  • 50 g blanched almonds
  • 50 g Parmesan cheese , plus extra to serve
  • 2 tablespoons extra virgin olive oil
  • 1 lemon
  • 1 clove of garlic
  1. Take a large sheet of greaseproof and sprinkle the salt, fennel seeds and rosemary leaves, place the chicken on top and toss to coat the chicken. Fold over the paper and with a rolling pin bash to flatten the chicken to about 1.5cm thick.
  2. In a large frying pan add the oil, halve chillies and crushed garlic cloves, add the chicken turning after about 4 mins until cooked through and golden in colour.
  3. In a casserole pot add the beans, cover with boiling salted water place the lid on and cook for 6 minutes.
  4. Take a food processor add the basil (leave some to garnish),Parmesan,almonds lemon juice and extra virgin olive oil, take the unpeeled garlic and crush. Blitz until smooth and add a ladle of water from the green beans to loosen and season to taste. 
  5. Take the lasagne sheets and slice into thin strips add to the beans in the casserole pot and allow to cook for several minutes. Take the chopped tomatoes and add to the chicken, shake the pan to combine well.
  6. Add the spinach to the beans and pasta, stir then drain. (Reserve a cupful of the starchy cooking water) return the pasta, spinach and beans to to the pan and add the pesto mixture and combine, stirring whilst adding a little water so the sauce becomes silky.
  7. Take the chicken breasts and slice in half, garnish with the chopped tomatoes and a sprinkle of chilli and add the basil leaves. To finish off grate Parmesan over the pasta. Enjoy

Source: Jamie Oliver Recipes 

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