with Cheese and Rocket
Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Chicken Pesto Spaghetti in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Spaghetti
180 grams
Diced British Chicken Breast
260 grams
Chicken Stock Paste
10 grams
Creme Fraiche
150 grams
Grated Hard Italian Style Cheese
20 grams
Fresh Pesto
32 grams
Wild Rocket
20 grams
Water for the Sauce
50 milliliter(s)
- Boil a full kettle. Pour it into a saucepan with 1/2 tsp salt on high heat.
- Boil the pasta, 8 mins.
- Once cooked, drain and return to the pan. Drizzle with oil to stop it sticking together.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Next, stir in the water for the sauce (see pantry for amount), chicken stock paste and creme fraiche.
- Bring to the boil, then turn the heat down slightly.
- Simmer, 1-2 mins. Remove from the heat.
- Mix the cooked spaghetti, cheese and pesto into the sauce.
- Taste and season with salt and pepper if needed. Add a splash of water if it's too thick.
- Serve your pasta in bowls.
- Top with the rocket to finish.
- Enjoy!
3495
kJ
Energy (kJ)
835
kcal
Energy (kcal)
37.1
g
Fat
18.9
g
of which saturates
72.6
g
Carbohydrate
6
g
of which sugars
2.9
g
Dietary Fibre
50.2
g
Protein
1.76
g
Salt
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
