One-pot Creamy Chicken Pesto Pasta
To have dinner on the table in just 30 minutes, try this one-pot chicken pesto pasta recipe. The addition of peas and zucchini means extra veg at dinner time.
Ingredients
- 1/4 cup extra virgin olive oil
- 500g chicken breast stir-fry strips
- 2 small zucchini, thinly sliced into rounds
- 2 cloves garlic, crushed
- 325g spaghetti, halved
- 1 bunch basil, leaves picked
- 1/3 cup pistachio kernels
- 1 small lemon, juiced
- 2/3 cup light thickened cooking cream
- 1 cup frozen peas
Method
- Heat 1 tbs oil in a large, deep frying pan over medium-high heat. Cook chicken and zucchini, stirring, for 3 minutes or until chicken is golden. Remove from pan and set aside.
- Add garlic to pan and cook for 30 seconds or until fragrant. Add 3 cups water and spaghetti and bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until pasta is almost tender and water has almost evaporated.
- Meanwhile, reserve cup small basil leaves. Place pistachio and remaining basil in a small food processor. Process until finely chopped. Add lemon juice and remaining oil. Process until well combined. Season.
- Add cream, chicken mixture and peas to pan and cook for 1 minute or until heated through. Season. Stir in pesto. Serve pasta topped with reserved basil.
