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!

    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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate