Pronto Chicken and Pesto Pasta Verde
with Peas, Spinach and Cheese
Hey presto! This speedy Pronto Chicken and Pesto Pasta Verde is ready in under 25 minutes. Colourful from green pesto as well as green veg, this dish gives a whole new meaning to eating your greens.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
180 grams
Penne Pasta
(Contains Cereals containing gluten)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
120 grams
Peas
100 grams
Baby Spinach
32 grams
Pesto
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
240 grams
Diced British Chicken Breast
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt for the pasta.
a) Add the penne to the pan of water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and fry until browned all over, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
c) Add the garlic and stir-fry until fragrant, 30 secs.
a) Stir the creme fraiche and veg stock paste into the garlic.
b) Add the water for the sauce (see pantry for amount) and stir to combine.
c) Simmer, stirring occasionally, until the sauce has reduced and thickened slightly, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
a) Add the peas to the sauce, then add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Once the penne is cooked, add to the creamy sauce and stir to coat well.
c) Stir through the pesto and half the hard Italian style cheese.
a) When ready, share your creamy pesto pasta between your bowls.
b) Finish by sprinkling on the remaining cheese.
Enjoy!
