with Cheese and Rocket
Hey presto! This speedy Presto Pesto Chicken and Pea Spaghetti is ready in under 25 minutes. Chicken has been added here for an elevated version of classic pesto pasta.
Allergens
Utensils
Tags
Spaghetti
180 grams
Diced British Chicken Breast
240 grams
Chicken Stock Paste
10 grams
Creme Fraiche
150 grams
Peas
120 grams
Grated Hard Italian Style Cheese
20 grams
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 (see pantry), chicken stock paste, creme fraiche and peas.
- 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!
3637
kJ
Energy (kJ)
869
kcal
Energy (kcal)
38
g
Fat
18.7
g
of which saturates
78.7
g
Carbohydrate
9.1
g
of which sugars
6.3
g
Dietary Fibre
52.3
g
Protein
1.9
g
Salt
