Pasta with prawns, mascarpone & lemon
This healthy seafood dish is a light mid-week Italian supper best made with wholemeal pasta shapes
Creamy chicken & green bean pesto pasta
Serves 4
Easy
Prep:
Cook:
Grab some Italian pesto and greens from your storecupboard and rustle up this pot - penne or fusilli work well
Skip to ingredients
- 400g pastashapes
- 250g green beantrimmed
- 1 tbsp olive oil
- 1 bunch spring onionsfinely sliced
- 2 large ready-roasted chicken breastsshredded
- 5 tbsp pesto
- 3 tbsp double cream
- handful parmesangrated, to serve
Nutrition: per serving
- kcal593
- fat28g
- saturates10g
- carbs56g
- sugars5g
- fibre3g
- protein29g
- salt0.7glow
Method
step 1
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.
step 2
Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
step 3
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.
