Creamy chicken pasta with tomato pesto

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 250g wholegrain spiral pasta
  
• 1 tablespoon olive oil
  
• 2 medium red capsicums, thinly sliced
  
• 8 cups baby spinach
  
• 1 cup shredded cooked chicken breast
  
• 1 tablespoon sun-dried tomato pesto
  
• ½ cup light cooking cream
  
• 1 avocado, diced (optional, but included in nutrition analysis)
  
• 2 tablespoons finely grated parmesan, to serve

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Instructions

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1. In a saucepan of boiling water, cook pasta according to packet instructions, or until al dente. Drain well, reserving 1/2 cup of the cooking liquid.
2. Meanwhile, in a large, deep non-stick frying pan, heat 1 tablespoon of oil over medium. Add capsicum and cook, stirring, for 5-7 minutes or until tender. Add spinach and cook for a further minute, or until almost wilted.
3. Add pasta, cooking liquid, chicken, pesto and cream to pan. Toss gently to combine and warm through. Stir in the avocado, if using. Serve pasta topped with grated parmesan.

Variations

Make it gluten free: Use gluten-free pasta and check pesto is gluten free.

Nutrition info (per serve)

Calories 514 cal

Kilojoules 2150 kJ

Total fat 23 g

Saturated fat 7 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jun 2018

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