Easy pesto pasta

    25 min

    This is a simple and very tasty summer chicken and pesto pasta dish. The Parmesan cheese and toasted pine nuts are a must!

    6 people made this

    Serves: 3 

    • 250g farfalle or penne pasta
    • 1 or 2 tablespoons olive oil
    • 1 clove garlic, crushed
    • 2 chicken breasts, cubed
    • 1 red pepper, sliced into strips
    • 1 courgette, diced
    • 150g mushrooms, brushed clean and quartered
    • 2 heaped tablespoons pesto
    • freshly ground black pepper
    • handful of pine nuts
    • grated Parmesan cheese, for serving

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

    1. Cook the pasta according to the instructions on the packet. Drain.
    2. Heat olive oil in a wok or frying pan; add the garlic and stir briefly. Stir in cubed chicken breast until golden brown on all sides, about 3 to 5 minutes. Add red pepper, courgette and mushrooms; cook and stir until red pepper strips are slightly softened. Add two tablespoons of pesto (or more to taste). Season with some freshly ground black pepper.
    3. Heat a dry frying pan until hot; add pine nuts and allow to toast and turn golden in colour without burning.
    4. Add cooked pasta to the vegetables and chicken. Stir and cook to allow pasta to heat through. Add toasted pine nuts and sprinkle grated Parmesan cheese on top.

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