Chicken with pesto pasta
Pasta pronto? Look no further, this easy, tasty dish will be on the table in less than 30 minutes!
Wholemeal pasta, dry
250 g, casarecce or spiral
Reduced-fat ricotta cheese
100 g, fresh
Cooked skinless chicken breast
500 g, chopped
2 tbs, chopped, plus extra leaves to serve
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain, reserving ¼ cup (60 ml) cooking water.
- Return pasta to same pan over medium heat. Add ricotta, pesto and reserved cooking water and stir until cheese melts and pasta is coated. Stir in chicken, spinach and basil. Cook, stirring, for a further 1–2 minutes, or until chicken is hot and spinach has wilted.
- Season with salt and pepper. Serve sprinkled with extra basil leaves.
TIP: For extra flavour, sprinkle each serving with a little grated parmesan cheese.