Chicken Pesto Pasta

Homemade pesto is next level delicious (and easy to make). No chicken? We’ve got substitutions galore.
Dinner
5 min prep
15 min cook
4 serves
2 serves of veg
  • 300g penne pasta*
  • ½ tbsp olive oil
  • 1 large brown onion, finely diced
  • 1 medium zucchini, diced
  • 2 garlic cloves, crushed
  • 1 long red chilli, deseeded and finely chopped
  • 400g chicken breast, without skin, cut into bite sized pieces
  • 2 cups baby spinach leaves
  • 200g grape tomatoes, halved (or medium tomato, chopped)
  • 2 tbsp parsley leaves, finely chopped, to serve

Pesto:

  • 1 tbsp pine nuts, lightly toasted
  • 3 cups basil leaves, packed (approx. 3 bunches)
  • 2 garlic cloves, crushed
  • 25g parmesan cheese, grated
  • 1 tbsp olive oil
  • ¼ tsp black pepper

*To make gluten free, replace penne pasta with a gluten free option

  1. To make the pesto: add ingredients to a food processor or blender. Process until finely chopped and well combined. This should make approximately ¾ cup of pesto. Transfer to a bowl, cover and set aside until needed.
  2. Cook the pasta in a large saucepan of boiling water according to packet instructions. Once cooked, reserve 1 cup of pasta cooking water.
  3. Meanwhile, heat the remaining ½ tablespoon of olive oil in large non-stick frypan over a medium heat.
  4. Add the onion and zucchini and cook until softened.
  5. Add the remaining 2 cloves of crushed garlic and red chilli and cook for 1 minute.
  6. Remove the vegetables to a small bowl, return frypan to heat. Add the chicken to the pan. Season with cracked black pepper. Cook, whilst turning, until the chicken is lightly golden and cooked through.
  7. Add the cooked pasta, onion and zucchini mix, tomatoes and spinach leaves to the pan. Mix well to combine. Stir through the prepared basil pesto.
  8. Whilst stirring, slowly add the reserved pasta cooking water to the pan until the sauce reaches your desired consistency.
  9. To serve, divide the chicken pesto pasta among four bowls and top with finely chopped parsley leaves.

Serving suggestion: Vegetables can also be swapped for other vegetables you may have on hand such as the broccoli or frozen peas in place of the zucchini and capsicum for the tomato.

Chicken can be swapped for tin tuna, salmon, chickpeas, tofu, or more veggies.

Basil can be swapped for other herbs you may have on hand such as mint, parsley, rocket or other leafy greens. Pine nuts can also be swapped for other nuts you may have on hand such as with almonds, walnuts, macadamias, or even sunflower seeds.

Left over pesto can also be used as a dip with wholegrain crackers and vegetable sticks, or as a spread on toast with eggs or tomato.

Store-bought pesto works perfectly as a substitute. If you’re making this dish gluten-free, ensure the pesto is labelled as ‘gluten-free’ before using.

Storage: Pesto can be stored in an airtight container in the fridge for 2–3 days, or in the freezer for up to 3 months.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help wash the vegetables and measure the ingredients.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 411g Per serving Per 100g
Energy (kJ) 2217 540
Fat (g) 14.5 3.5
Saturated fat (g) 3.1 0.8
Carbohydrates (g) 57.2 13.9
Sugars (g) 4.7 1.1
Fibre (g) 8.7 2.1
Protein (g) 37.6 9.2
Sodium (mg) 162.8 39.6

Acknowledgement

Recipe originally developed in conjunction with Nutrition Australia Qld.

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