Pesto whole wheat spaghetti tossed with baby tomatoes, fresh basil, grated Italian-style hard cheese, and peas. Topped with juicy sliced chicken breast and sprinkled with toasted sunflower seeds. Stunning!
Pesto Chicken Pasta
Pesto Chicken Pasta
with colourful baby tomatoes & fresh basil
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomato Medley
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Basil
- Grated Italian-style Hard Cheese
- Peas
- Pesto Princess Basil Pesto
- Sunflower Seeds
- Whole Wheat Spaghetti
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BUBBLING AWAY
Bring a pot of salted water to a boil for the pasta. Once boiling, add the pasta and a drizzle of oil. Cook for about 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through a drizzle of oil.
TOASTY SEEDS
Place the sunflower seeds in a pan (that has a lid) over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
CRISPY CHICKY
Pat the chicken breast dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion, cover to keep warm, and rest for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
When the pasta is finished cooking, add the peas, ½ the halved tomatoes, ¾ of the pesto, ½ the sliced basil, ½ the grated cheese, and a drizzle of olive oil to the pot. Season to taste and toss until fully combined (the pesto might sink to the bottom of the pot so toss well just before serving). If the sauce is too thick for your liking, loosen with some pasta water.
STUNNING!
Bowl up a generous helping of the pesto pasta. Top with the sliced chicken drizzled with the remaining pesto. Sprinkle over the remaining basil, halved tomatoes and grated cheese. Finish with the toasted sunflower seeds and a drizzle of olive oil. Tuck in, Chef!
Whole Wheat Spaghetti - 100g
Sunflower Seeds - 10g
Free-range Chicken Breast - 1
Peas - 40g
Baby Tomato Medley - 100g
Pesto Princess Basil Pesto - 45ml
Fresh Basil - 3g
Grated Italian-style Hard Cheese - 20ml
BUBBLING AWAY
Bring a pot of salted water to a boil for the pasta. Once boiling, add the pasta and a drizzle of oil. Cook for about 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through a drizzle of oil.
TOASTY SEEDS
Place the sunflower seeds in a pan (that has a lid) over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
CRISPY CHICKY
Pat the chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion, cover to keep warm, and rest for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
When the pasta is finished cooking, add the peas, ½ the halved tomatoes, ¾ of the pesto, ½ the sliced basil, ½ the grated cheese, and a drizzle of olive oil to the pot. Season to taste and toss until fully combined (the pesto might sink to the bottom of the pot so toss well just before serving). If the sauce is too thick for your liking, loosen with some pasta water.
STUNNING!
Bowl up a generous helping of the pesto pasta. Top with the sliced chicken drizzled with the remaining pesto. Sprinkle over the remaining basil, halved tomatoes and grated cheese. Finish with the toasted sunflower seeds and a drizzle of olive oil. Tuck in, Chef!
Whole Wheat Spaghetti - 200g
Sunflower Seeds - 20g
Free-range Chicken Breasts - 2
Peas - 80g
Baby Tomato Medley - 200g
Pesto Princess Basil Pesto - 90ml
Fresh Basil - 5g
Grated Italian-style Hard Cheese - 40ml
BUBBLING AWAY
Bring a pot of salted water to a boil for the pasta. Once boiling, add the pasta and a drizzle of oil. Cook for about 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through a drizzle of oil.
TOASTY SEEDS
Place the sunflower seeds in a large pan (that has a lid) over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
CRISPY CHICKY
Pat the chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion, cover to keep warm, and rest for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
When the pasta is finished cooking, add the peas, ½ the halved tomatoes, ¾ of the pesto, ½ the sliced basil, ½ the grated cheese, and a drizzle of olive oil to the pot. Season to taste and toss until fully combined (the pesto might sink to the bottom of the pot so toss well just before serving). If the sauce is too thick for your liking, loosen with some pasta water.
STUNNING!
Bowl up a generous helping of the pesto pasta. Top with the sliced chicken drizzled with the remaining pesto. Sprinkle over the remaining basil, halved tomatoes and grated cheese. Finish with the toasted sunflower seeds and a drizzle of olive oil. Tuck in, Chef!
Whole Wheat Spaghetti - 300g
Sunflower Seeds - 30g
Free-range Chicken Breasts - 3
Peas - 120g
Baby Tomato Medley - 300g
Pesto Princess Basil Pesto - 120ml
Fresh Basil - 8g
Grated Italian-style Hard Cheese - 60ml
BUBBLING AWAY
Bring a pot of salted water to a boil for the pasta. Once boiling, add the pasta and a drizzle of oil. Cook for about 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through a drizzle of oil.
TOASTY SEEDS
Place the sunflower seeds in a large pan (that has a lid) over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
CRISPY CHICKY
Pat the chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion, cover to keep warm, and rest for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
When the pasta is finished cooking, add the peas, ½ the halved tomatoes, ¾ of the pesto, ½ the sliced basil, ½ the grated cheese, and a drizzle of olive oil to the pot. Season to taste and toss until fully combined (the pesto might sink to the bottom of the pot so toss well just before serving). If the sauce is too thick for your liking, loosen with some pasta water.
STUNNING!
Bowl up a generous helping of the pesto pasta. Top with the sliced chicken drizzled with the remaining pesto. Sprinkle over the remaining basil, halved tomatoes and grated cheese. Finish with the toasted sunflower seeds and a drizzle of olive oil. Tuck in, Chef!
Whole Wheat Spaghetti - 400g
Sunflower Seeds - 40g
Free-range Chicken Breasts - 4
Peas - 160g
Baby Tomato Medley - 400g
Pesto Princess Basil Pesto - 170ml
Fresh Basil - 10g
Grated Italian-style Hard Cheese - 80ml
Woolies Products in this dish
