10 Minute Creamy Pesto Chicken Pasta

A lightning-fast pasta dish with sliced chicken breast tossed in a luscious pesto cream sauce alongside your choice of vegetables.

Ingredients

• 500 g spiral or penne pasta
• 1 tbsp olive oil
• 300 g boneless, skinless chicken breast, finely sliced
• 1 tbsp freshly minced garlic
• 160 g pesto (store-bought or homemade)
• 250 ml thickened cream
• 375 g fresh or frozen vegetables
• 50 g freshly grated parmesan, plus extra to serve
• 1/2 tsp sea salt flakes
• 1 fresh chilli, to serve (optional)

Method

1. Cook the pasta according to packet directions, draining 1 minute early.
2. Heat olive oil in a large frying pan over medium-high heat and cook the chicken for 1-2 minutes until sealed on the outside.
3. Add garlic and stir for 30 seconds.
4. Pour in the pesto, cream, and vegetables. Cover and cook for 2-4 minutes (fresh veg) or 4-6 minutes (frozen).
5. Remove from heat, fold through the cooked pasta and parmesan, and season with salt.
6. Serve with extra parmesan and fresh chilli on top.

Tips

• Swap in whatever vegetables you have on hand – zucchini, kale, spinach, mushrooms, tomatoes, or green beans all work well.
• Refrigerate leftovers for up to 3 days; not recommended for freezing.