Here we have my little take on Pollo Pesto Pasta. A gorgeous light pasta packed full of garlic, nutty flavours and a slight saltiness from the parmesan, this version has zero cream, which means it’s even more delicate and fresher; this recipe has zero cream in the ingredients, making a more lightweight herby dish perfect for summer. This pasta dish is an absolute winner, especially if you have guests around for a BBQ and are bored with the typical potato salad.
If you want it even more fresh and zingy, you can eat the leftovers cold with a little squeeze of lemon, and it is just as good (if not better) as having it warm. You can store it in an airtight container for up to 4 days in the fridge (if it lasts that long).
I prefer rigatoni or shell pasta for this recipe, but you can use whatever you like!
Chicken and Pesto Pasta
Course: MainDifficulty: Easy4
servings30
minutes40
minutesHere we have my little take on Pollo Pesto Pasta. A gorgeous light pasta packed full of garlic, nutty flavours and a slight saltiness from the parmesan, this version has zero cream, which means it’s even more delicate and fresher!
Ingredients
400g pasta
2 chicken breast
5 trimmed spring onions
200g Tenderstem broccoli
200g peas
3 cloves of garlic
150g Pesto
1 tbsp olive oil
1 tbsp grated parmasan
3 tbsp pine nuts
2tbsp italian herbs
1/2 cucumber
Juice of 1/2 a lemon
Directions
- Prep the veg by chopping the spring onion, cucumber and broccoli.
- For the chicken, make the Marinade by adding 1 tbsp olive oil, juice of 1/2 a lemon, three cloves of garlic and 2 tbsp Italian herbs. Add the chicken and combine until fully coated.
- Boil pasta for 10 minutes.
- While the pasta is boiling, add the chicken to the griddle pan and fry for 6-7 minutes on each side, then set aside to rest for a few minutes.
- Add the broccoli and peas to boiling water for 3-4 minutes.
- Shred the chicken breast, ready to add to the pasta.
- Drain the pasta and add 150g pesto and shredded chicken.
- Drain the peas and broccoli, add to the pesto pasta mix, and stir until combined.
- Add the spring onion and cucumber, then mix until thoroughly coated.
- Finish with adding 2 tbsp pine nuts and mix, then finally, top with 1tbsp of parmesan.
Notes
- If you want it even more fresh and zingy, you can eat the leftovers cold with a little squeeze of lemon, and it is just as good (if not better) as having it warm.
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