Spaghetti With Chicken Tomato & Pesto
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 1 handful rocket leaves
- 3tablespoons Devondale Salted Butter
- 500grams skinless chicken breast fillets (cut into bite sized pieces)
- 1 punnet cherry tomatoes (halved)
- 250grams spaghetti
- 1tablespoons olive oil
- 2 clove garlic cloves (finely chopped)
- 1/3 cup basil pesto
Nutrition per serving
2580kJ / 615Cal
2580 Kilojoules or 615 Calories
30% of daily energy intake*
Protein
37.8grams
Fat
30.2grams
Carbs
46.0grams
Sugars
3.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place the pasta into a large pot of salted boiling water and cook according to packet instructions.
Step 2 of 5
Meanwhile, place the olive oil in a large frying pan over a medium high heat. Add the chicken and cook for 5 minutes or until it colours.
Step 3 of 5
Reduce the heat to medium, add the butter and garlic and cook until fragrant. Add the tomatoes and cook for a minute or so, or until they start to soften and the chicken is cooked through.
Step 4 of 5
Drain the pasta, reserving ¼ cup of the starchy water. Place the pasta in the frying pan with the buttery chicken, then add the pesto and rocket leaves.
Step 5 of 5
Add a splash of the reserved cooking water, stir well and serve.
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