Creamy chicken pesto pasta
Course
Main Dish
Servings
Prep Time
4
10
minutes
Cook Time
20
minutes
Servings
Prep Time
4
10
minutes
Cook Time
20
minutes
Ingredients
2
cups
penne pasta
uncooked (or use any pasta you have at home)
1
tbsp
olive oil
1/2
brown onion
peeled and diced
1
clove
garlic
finely chopped
300
gram
chicken breast
diced
1
zucchini
grated
1/2
cup
mushrooms
chopped
1
tbsp
store bought pesto
1
cup
low fat ricotta
1
cup
chopped spinach
1/2
cup
grated Parmesan
salt
Pepper
Instructions
Cook pasta as per pack directions.
While the pasta is cooking, heat a frying pan and add oil. Once hot, brown the onion add the garlic until fragrant.
Add the chicken and cook until brown.
Add zucchini and mushrooms, and cook for a further 5 minutes.
Dollop in the pesto and ricotta and cook for 3 minutes until all stirred through.
Throw the chopped spinach and parmesan in and cook until the parmesan is all melted through.
Turn off the heat, add the drained cooked pasta and stir through.
Season with salt and pepper and divide into 4 serves.
Recipe Notes
451 calories per serve
Print Recipe
Creamy chicken pesto pasta
Votes:
6
Rating:
4
You:
Rate this recipe!
Course
Main Dish
Prep Time
10
minutes
Cook Time
20
minutes
Servings
Ingredients
2
cups
penne pasta
uncooked (or use any pasta you have at home)
1
tbsp
olive oil
1/2
brown onion
peeled and diced
1
clove
garlic
finely chopped
300
gram
chicken breast
diced
1
zucchini
grated
1/2
cup
mushrooms
chopped
1
tbsp
store bought pesto
1
cup
low fat ricotta
1
cup
chopped spinach
1/2
cup
grated Parmesan
salt
Pepper
Course
Main Dish
Prep Time
10
minutes
Cook Time
20
minutes
Servings
Ingredients
2
cups
penne pasta
uncooked (or use any pasta you have at home)
1
tbsp
olive oil
1/2
brown onion
peeled and diced
1
clove
garlic
finely chopped
300
gram
chicken breast
diced
1
zucchini
grated
1/2
cup
mushrooms
chopped
1
tbsp
store bought pesto
1
cup
low fat ricotta
1
cup
chopped spinach
1/2
cup
grated Parmesan
salt
Pepper
Votes:
6
Rating:
4
You:
Rate this recipe!
Instructions
Cook pasta as per pack directions.
While the pasta is cooking, heat a frying pan and add oil. Once hot, brown the onion add the garlic until fragrant.
Add the chicken and cook until brown.
Add zucchini and mushrooms, and cook for a further 5 minutes.
Dollop in the pesto and ricotta and cook for 3 minutes until all stirred through.
Throw the chopped spinach and parmesan in and cook until the parmesan is all melted through.
Turn off the heat, add the drained cooked pasta and stir through.
Season with salt and pepper and divide into 4 serves.
Recipe Notes
451 calories per serve