Creamy chicken pesto pasta
Servings Prep Time
4 10minutes
Cook Time
20minutes
Servings Prep Time
4 10minutes
Cook Time
20minutes
Ingredients
  • 2cups penne pastauncooked (or use any pasta you have at home)
  • 1tbsp olive oil
  • 1/2 brown onionpeeled and diced
  • 1clove garlicfinely chopped
  • 300gram chicken breastdiced
  • 1 zucchinigrated
  • 1/2cup mushroomschopped
  • 1tbsp store bought pesto
  • 1cup low fat ricotta
  • 1cup chopped spinach
  • 1/2cup grated Parmesan
  • salt
  • Pepper
Instructions
  1. Cook pasta as per pack directions.
  2. While the pasta is cooking, heat a frying pan and add oil. Once hot, brown the onion add the garlic until fragrant.
  3. Add the chicken and cook until brown.
  4. Add zucchini and mushrooms, and cook for a further 5 minutes.
  5. Dollop in the pesto and ricotta and cook for 3 minutes until all stirred through.
  6. Throw the chopped spinach and parmesan in and cook until the parmesan is all melted through.
  7. Turn off the heat, add the drained cooked pasta and stir through.
  8. Season with salt and pepper and divide into 4 serves.
Recipe Notes

451 calories per serve

Print Recipe
Creamy chicken pesto pasta
Sascha's Pesto Pasta
Votes: 3
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
Sascha's Pesto Pasta
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. Cook pasta as per pack directions.
  2. While the pasta is cooking, heat a frying pan and add oil. Once hot, brown the onion add the garlic until fragrant.
  3. Add the chicken and cook until brown.
  4. Add zucchini and mushrooms, and cook for a further 5 minutes.
  5. Dollop in the pesto and ricotta and cook for 3 minutes until all stirred through.
  6. Throw the chopped spinach and parmesan in and cook until the parmesan is all melted through.
  7. Turn off the heat, add the drained cooked pasta and stir through.
  8. Season with salt and pepper and divide into 4 serves.
Recipe Notes

451 calories per serve