Creamy Chicken and Basil Pesto Pasta
Ready in 30 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 26, 2019.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 26, 2019.
Ingredients
Chicken Pasta
- 1 pack chicken thigh
- 1 clove garlic, minced
- 1 pack chicken spices
- 1/2 capsicum
- 1/3 bunch silverbeet
- 1/2 cup chicken stock
- 1 pack basil pesto
- 2 Tbsp sour cream
- 1/2 pack baby spinach
Pasta
- 1 pack fresh fettuccine
To Serve
- 2 Tbsp shaved Parmesan cheese
- 1 Tbsp chopped walnuts
Steps
-
Prep chicken Pat chicken dry and toss with garlic, chicken spices, 1/4 tsp salt and a drizzle of oil. Season with pepper.
-
Prep veggies Thinly slice capsicum and remove white stem from silverbeet, thinly slice leaves until you have about 1 cup worth.
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Cook pasta Bring a large pot of salted water to the boil. Cook pasta for about 3 minutes, until tender. Reserve 1 cup pasta water and drain. Return pasta to pot with a drizzle of oil to prevent sticking.
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Cook chicken and veggies Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 6 minutes each side (depending on thickness), or until cooked through. Rest, covered. Return pan to medium heat with a drizzle of oil, add capsicum and silverbeet and cook for about 2 minutes until tender.
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Cook sauce Add stock and cook for about 2 minutes until slightly reduced. Add basil pesto, sour cream and a pinch of salt to pan and fold through, until combined. Roughly pull chicken into bite sized pieces. Add chicken, any resting juices, spinach and pasta to pan with a little reserved pasta water, if needed. Season to taste.
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Serve pasta topped with Parmesan cheese and walnuts.
Nutritional Information
Energy |
2976 kj 711 kcal |
---|---|
Protein | 49.5g |
Carbohydrate | 31.9g |
Fat | 41.8g |