eCook Meal
Pea Pesto & Chicken Pasta
with Danish-style feta, sunflower seeds & fresh chilli
Penne pasta tossed in a pea pesto made with plump peas, toasted sunflower seeds, garlic, lemon juice, and a drizzle of olive oil. Topped off with Danish-style feta and fresh chilli for a delightful kick. Add to that shredded chicken, and you’ve got a dish that will be a winner at your dinner table!
Serving guide
Choose your portion size.
PERFECT PASTA
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
SUNNY SEEDS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Pea PESTO
Place the plumped peas, ½ the toasted sunflower seeds, the grated Garlic (to taste), the lemon juice, and a generous drizzle of olive oil in a blender. Pulse until the desired consistency. Loosen with water or more olive oil if necessary. Toss through the cooked pasta. Season to taste.
BUTTERY Chicken
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before shredding and seasoning. Toss through the pea pesto pasta.
SO DONEZO!
Dish up the Chicken & pea pesto pasta. Crumble over the drained feta. Sprinkle over the remaining sunflower seeds and garnish with the sliced chilli (to taste). Finish it off with a crack of black pepper. Dig in, Chef!
PERFECT PASTA
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
SUNNY SEEDS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Pea PESTO
Place the plumped peas, ½ the toasted sunflower seeds, the grated Garlic (to taste), the lemon juice, and a generous drizzle of olive oil in a blender. Pulse until the desired consistency. Loosen with water or more olive oil if necessary. Toss through the cooked pasta. Season to taste.
BUTTERY Chicken
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before shredding and seasoning. Toss through the pea pesto pasta.
SO DONEZO!
Dish up the Chicken & pea pesto pasta. Crumble over the drained feta. Sprinkle over the remaining sunflower seeds and garnish with the sliced chilli (to taste). Finish it off with a crack of black pepper. Dig in, Chef!
PERFECT PASTA
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
SUNNY SEEDS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Pea PESTO
Place the plumped peas, ½ the toasted sunflower seeds, the grated Garlic (to taste), the lemon juice, and a generous drizzle of olive oil in a blender. Pulse until the desired consistency. Loosen with water or more olive oil if necessary. Toss through the cooked pasta. Season to taste.
BUTTERY Chicken
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before shredding and seasoning. Toss through the pea pesto pasta.
SO DONEZO!
Dish up the Chicken & pea pesto pasta. Crumble over the drained feta. Sprinkle over the remaining sunflower seeds and garnish with the sliced chilli (to taste). Finish it off with a crack of black pepper. Dig in, Chef!
PERFECT PASTA
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
SUNNY SEEDS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Pea PESTO
Place the plumped peas, ½ the toasted sunflower seeds, the grated Garlic (to taste), the lemon juice, and a generous drizzle of olive oil in a blender. Pulse until the desired consistency. Loosen with water or more olive oil if necessary. Toss through the cooked pasta. Season to taste.
BUTTERY Chicken
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before shredding and seasoning. Toss through the pea pesto pasta.
SO DONEZO!
Dish up the Chicken & pea pesto pasta. Crumble over the drained feta. Sprinkle over the remaining sunflower seeds and garnish with the sliced chilli (to taste). Finish it off with a crack of black pepper. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R147.48
for 4 servings · R36.87 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Fresh Chilli needs 1Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Penne Pasta needs 500 gPenne Pasta 500 g 500 g at R22.99 · 100% of packR22.99
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Peas needs 400 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 53% of packR22.93
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pea Pesto & Chicken Pasta?
The preparation time for Pea Pesto & Chicken Pasta with Danish-style feta, sunflower seeds & fresh chilli is between 20 and 35 minutes.
What is the total time required to make Pea Pesto & Chicken Pasta with Danish-style feta, sunflower seeds & fresh chilli?
The total time required to make Pea Pesto & Chicken Pasta with Danish-style feta, sunflower seeds & fresh chilli is between 30 and 45 minutes.
How many servings does Pea Pesto & Chicken Pasta provide?
4 servings
What are the main ingredients in Pea Pesto & Chicken Pasta?
Chicken, Chicken Breast, Chilli, Feta, Garlic, Lemon Juice, NOMU Provençal Rub, Pea, Penne Pasta, Sunflower Seeds
What is the nutritional information of Pea Pesto & Chicken Pasta?
Calories: 908, Carbs: 112 grams, Fat: grams, Protein: 61.8 grams, Sugar: 10.2 grams, Salt: 495 grams
How do I prepare Pea Pesto & Chicken Pasta?
PEA PESTO: Place the plumped peas, ½ the toasted sunflower seeds, the grated garlic (to taste), the lemon juice, and a generous drizzle of olive oil in a blender. Pulse until the desired consistency. Loosen with water or more olive oil if necessary. Toss through the cooked pasta. Season to taste. SO DONEZO!: Dish up the chicken & pea pesto pasta. Crumble over the drained feta. Sprinkle over the remaining sunflower seeds and garnish with the sliced chilli (to taste). Finish it off with a crack of black pepper. Dig in, Chef! BUTTERY CHICKEN: Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before shredding and seasoning. Toss through the pea pesto pasta. SUNNY SEEDS: Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PERFECT PASTA: Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Pea Pesto & Chicken Pasta?
Chicken, Chicken Breast, Chilli, Feta, Garlic, Lemon Juice, NOMU Provençal Rub, Pea, Penne Pasta, Sunflower Seeds
How many calories does Pea Pesto & Chicken Pasta have?
908 calories
How much fat content does Pea Pesto & Chicken Pasta have?
grams