Recipe for Chicken and Penne Pasta with a creamy pesto sauce

125g penne
1 free range chicken breast – cut into strips
100g green beans – trim ends and slice in half
1 spring onion – slice finely
2 tbsp fresh basil pesto
2 tbsp cream
15g parmesan cheese – grate finely
olive oil, salt & pepper (from your pantry)

How to
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the penne and cook for 6-8 minutes. Add the green beans for the final 4 minutes of cooking time. Once cooked, drain and keep warm in a colander over a saucepan of hot water on low heat. Drizzle with a little olive oil to prevent the pasta from sticking together.

Heat a few glugs of olive oil in a large non-stick frying pan on medium heat. Slice the chicken in to strips (about 10 to 15mm) – small enough to cook quickly. Season with salt and pepper. Add the chicken strip to the hot oil and pan fry for about 6 or 7 minutes until done and nicely browned. Add the spring onions and cook for another 2 minutes. Now add the pesto and cream and stir until you get a thick, creamy sauce. Finally add the penne and beans and mix through. Check seasoning.

To serve, divide the chicken pesto pasta between the plates. Scatter with parmesan.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.