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This easy Chicken Pesto Pasta is my go-to for busy nights after footy practice when I need to quickly throw dinner together, and also when travelling or camping, as it requires minimal preparation, and is ready in less than 15 minutes. Using only one chicken breast, this recipe is cheap and filling, and makes a huge serve with plenty of leftovers for our family of five, or stretches even further when served with garlic bread and a basic salad on the side.
A useful hack for the basil pesto is using a tub of basil pesto dip that you can buy from the supermarket, which is what I often do when we are travelling and don’t have our home-made pesto on hand to make this delicious chicken pesto pasta dish.
Chicken Pesto Pasta
- 1 500 g packet spaghetti or pasta of your choice
- 1 tbsp olive oil
- 1 chicken breast diced
- 2 cups sliced mushrooms
- 1 250 g punnet cherry tomatoes
- 1 small bag (60g) baby spinach leaves
- 1/2 cup basil pesto
- 1/2 cup thickened cream
- Cook spaghetti until al dente, then drain.
- While spaghetti is cooking, heat oil in a large frying pan or wok over medium heat and add chicken breast. Cook chicken until just done, then add mushrooms and tomatoes. Cook for a further 2 minutes, until mushrooms and tomatoes are starting to soften. Turn heat to low, and add spinach leaves, pesto and cream. Stir and cook for another 1-2 minutes.
- Add drained pasta to sauce and toss to coat. Cook pasta while gently tossing it in the sauce for 1-2 minutes, then remove from heat and serve.