Chicken and Basil Pesto Linguine with Tomato Salad

Chicken and Basil Pesto Linguine with Tomato Salad

Ready in 30 minutes Serves 5
This dish most recently appeared in My Family Express Bag on Sunday, December 17, 2017.

Tomatoes are best kept out of the fridge. If you like your pasta saucier, add ½ cup reserved pasta water.


Chicken and Basil Linguine

  • ¾ pack linguine pasta
  • 1 pack chicken breast steaks
  • 1 tablespoon chicken spice mix
  • 1 tablespoon butter
  • ½ broccoli, finely chopped
  • 1 courgette, diced 1cm
  • 1 teaspoon garlic paste
  • ½ bottle basil pesto
  • ½-1 cup pasta water

Tomato Salad

  • 1 pack vine tomatoes, sliced 1cm
  • 1 pottle feta cheese
  • Drizzle olive oil
  • Drizzle balsamic vinegar

To Serve

  • ¼ bottle basil pesto (optional)


  1. Bring a full kettle to the boil. Pour boiling water into a medium pot, add a good pinch of salt, and bring back to boil. Once boiling, add pasta and cook for about 12 minutes, until just tender. Reserve 1 cup pasta water. Drain and return pasta to pot with a drizzle of olive oil to prevent sticking.
  2. Pat chicken dry and toss with chicken spice mix and a drizzle of oil and season with salt. Heat a large frypan on medium-high heat. Cook for 2-3 minutes each side until cooked through. Set aside to rest. Leave pan on medium heat with a drizzle of oil. To
  3. Add butter, broccoli, courgette and garlic paste to the pan and cook for about 3 minutes until tender. Remove pan from heat, add cooked pasta, basil pesto and ½ cup pasta water to the pan. Toss to combine and season. Pour
  4. Place tomatoes on a plate, crumble over feta cheese and drizzle with olive oil and vinegar. Season lightly. Thinly slice chicken.
  5. To serve, divide basil pesto linguine between plates, top with chicken and drizzle with a little extra basil pesto (if using). Serve tomato salad on the side.

Nutritional Information

Energy 2412 kj
576 kcal
Protein 38.4g
Carbohydrate 52.1g
Fat 23.3g