Creamy chicken & green bean pesto pasta
Grab some Italian pesto and greens from your storecupboard and rustle up this pot - penne or fusilli work well
- Prep: 10 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 400g pasta shapes
- 250g green beans, trimmed
- 1 tbsp olive oil
- 1 bunch spring onions, finely sliced
- 2 large ready-roasted chicken breasts, shredded
- 5 tbsp pesto
- 3 tbsp double cream
- handful parmesan, grated, to serve
Method
-
Cook pasta following pack instructions,
adding green beans for the final 6 mins
of cooking time. Drain and reserve a
few tbsps of the cooking water.
-
Meanwhile, heat olive oil in a large
frying pan. Add spring onions and cook
for 1-2 mins until soft, then set aside.
-
Add the shredded chicken in the pan
and heat through. Stir through pesto and
cream. Pop pasta and beans in with the
chicken mix and stir to coat, adding a
little of the cooking water. Season and
sprinkle with Parmesan.
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