Superquick Lemony Pesto Chicken Pasta
with Green Beans and Tomatoes
We love good Superquick Lemony Pesto Chicken Pasta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
125
Baby Plum Tomatoes
200
Fresh Tagliatelle
(Contains Egg, Cereals containing gluten)
80
Green Beans
200
Cooked Pulled Chicken
½
Lemon
150
Soured Cream
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Green Pesto
Not included in your delivery
50
Water for the Sauce
Nutritional information
Instructions
a) Bring a large pan of water to the boil for the pasta with 0.5 tsp of salt. b) Trim the green beans then chop in half. c) Halve the tomatoes. d) Zest and halve the lemon.
a) Pop the chicken, soured cream, half the hard Italian cheese, the lemon zest, pesto and tomatoes into another large saucepan with the water (see ingredients for amounts) and season with salt and pepper. b) Bring to a simmer over a medium-high heat then lower the heat to medium and simmer for 5-6 mins, stirring occasionally. c) Add the pasta (check ingredients for amounts) and green beans to the boiling water and simmer until cooked, 4 mins. d) Once cooked, drain well in a colander.
a) Add the cooked pasta and green beans to the chicken mixture, taste and add more salt and pepper if you like with a squeeze of lemon juice.Tip: Add a splash of water if the pasta looks a little dry. b) Divide between plates and top with the remaining hard Italian cheese. Enjoy!
