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Chicken pesto pasta

Good for dietary types:

White Meat

Download the print version here

Prep Time:

5 minutes

Cook Time:

20 minutes

Difficulty level:

Easy

Serves: 

6

Nutrition

Sodium:

337.1mg

Calories:

627

Protein

49.3g

Potassium:

365mg

Fibre:

3.8g

Carbohydrates:

60g

Fat:

20.1g

Saturated Fats:

2.6g

Polyunsaturated Fats:

3.4g

Monounsaturated Fats:

3.6g

Sugar:

2.5g

Vitamin A:

44.5%

Vitamin C:

75%

Calcium:

10.1%

Iron:

3.1%

About the Recipe

Chicken pesto pasta, what a crowd pleaser, with loads of extra veggies for the fibre kick.

Ingredients

  • 1kg chicken thighs

  • 400g dried pasta

  • 1 large broccoli head

  • 2 courgettes

  • 250g mushrooms

  • 300g cottage cheese

  • 120g pesto for a jar

  • 50g parmesan

  • 1 tbsp olive oil

  • salt and pepper

  • squeeze of lemon

Preparation

  1. Put the pasta in a pan with some boiling hot water, then simmer for 10-12 minutes, while you cook the rest, put the broccoli in with the pasta after about 7 minutes of the pasta being in there.

  2. While the pasta is cooking. Put the olive oil in a hot pan and fry off the sliced chicken thigh pieces. After about 5 -10 minutes, add the courgettes and mushrooms and continue to fry until all the vegetables softened.

  3. Drain the pasta and broccoli mix, reserving some of the liquid and put the pasta and broccoli in with the chicken.

  4. Stir in the cottage cheese and pesto and season well with salt and pepper and the parmesan. If it seems too dry add some of the reserved liquid and divide into bowls.

  5. Another great recipe that can be made ahead, you can add a bit more parmesan to taste in top if you like.

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