Vermicelli with Chicken, Pesto and Almonds

Vermicelli with Chicken, Pesto and Almonds


43 people made this

About this recipe: This is an easy weeknight pasta dish, especially if using leftover chicken and readymade pesto. Delicious!

Laura Branson

Serves: 6 

  • 275g (10 oz) vermicelli pasta
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breast fillets, cooked and chopped
  • 225g (8 oz) pesto
  • 25g (1 oz) toasted almond flakes

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Cook vermicelli in boiling water until al dente. Drain.
  2. In a large saucepan over medium heat, saute minced garlic in olive oil. Add chopped chicken, cooked and drained pasta and pesto and mix well.
  3. Top with toasted almond flakes.

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