Creamy Pesto & Chicken Pasta

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This family-friendly meal is perfect for busy weeknights or casual gatherings, and can be easily reheated for lunch the next day.
Main Course
4
10 mins
20 mins
30 mins
Main Course
4
10 mins
20 mins
30 mins

Ingredients

\400 g of penne pasta
\2 cups of cooked shredded chicken
\300 ml of cream
\½ cup of basil pesto
\1 punnet of cherry tomatoes, halved
\120 g of baby spinach
\parmesan cheese, grated, to serve
\fresh basil leaves, to serve

Instructions

  1. Bring salted water to a boil in a large pot and cook the penne pasta as per the instructions on the pack.
  2. Reserve a cup of pasta water before draining and returning the pasta to the pot.
  3. Add the shredded chicken, cream, basil pesto and season with salt and pepper.
  4. Cook over medium heat until warmed through.
  5. Add the cherry tomatoes and spinach and continue cooking while stirring until the spinach has wilted.
  6. Add some of the reserved pasta water, a little at a time, to make the pasta more saucy if needed.
  7. Remove from the heat and spoon into serving bowls.
  8. Top with grated parmesan and fresh basil leaves to garnish.

Notes

Contains dairy, gluten, egg and nuts.

Recipe credit: Chelsea Shine

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