CHICKEN PESTO PASTA
I always crave this, no matter what time of the year - I do love other comforting, warming foods during autumn/winter but this seems to hit the spot every single time, it’s also a really quick and easy lunch or dinner recipe - loved by all #winning.
I don’t always buy cream so the (milk + cheese) is a super trick to creating creaminess to the pasta!
Makes 4 servings
- 400g Penne pasta
- 2 tbsp green pesto (or red pesto)
- 2 handfuls of spinach (chopped if preferred)
- 1 handful fresh basil (chopped if preferred)
- 2 chicken breasts - cooked and diced/shredded
- 1 cup grated cheddar
- 100ml milk
Cook pasta, drain and on low heat add ingredients as above. You can cook the chicken in the pan beforehand and add the pasta + ingredients to it.
👶🏼 6m+ (shred chicken)
❌ Allergens - wheat, nuts, dairy
❄️ refrigerate for 2 days or freeze into smaller portions for upto 3 months, defrost overnight or in microwave