Chicken and Asparagus Pasta

with Spinach Pesto
Eat your greens! With pasta!
Cals 808 · Prot 53 · Carbs 104 · Fat 17
Family-Friendly
Try Hello Chef Now
20 min
photo
Eat your greens! With pasta!
Cals 808 · Prot 53 · Carbs 104 · Fat 17
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
300 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Pasta
Spaghetti
250 Grams
Green pesto
Baby spinach
60 Grams
Fresh basil
30 Grams
Garlic cloves
1 Piece
Parmesan
30 Grams
Pine nuts
20 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Olive oil
2 Tbsp
To serve
Thin asparagus
250 Grams

Tips for fussy eaters

Serve the spaghetti and chicken with a small spoonful of pesto or some creamed spinach.

Pro tip

Add a splash of water if the pesto is too thick. If you don’t have a blender, chop the spinach, basil and pine nuts as finely as possible. Combine them with the grated Parmesan and the remaining pesto ingredients.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Cook spaghetti

Bring a large pot of lightly salted water to a boil. Initially, cook the spaghetti for 7 min (see step 2).
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2 Add asparagus

Meanwhile, rinse the asparagus. Trim and discard the woody stems. Chop the asparagus into 5 cm pieces. Add the pieces to the boiling spaghetti water and cook for 3 min or until both the spaghetti and the asparagus are cooked 'al dente'. Alternativley, cook both in separate pots. 
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3 Fry chicken

Meanwhile, if the chicken breasts are very thick, slice them in half lengthwise. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breasts and cook for 5-7 min on either side until golden and cooked through. Season with salt and pepper. Rest for a few minutes before slicing.
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4 Make pesto

Meanwhile, rinse and dry the spinach and basil. Peel the garlic cloves. Grate the Parmesan. Add the spinachbasil (reserve a leaf or two for garnish), garlicParmesanpine nuts (reserve a few kernels for garnish), saltpepper, and olive oil to a food processor. Blitz until smooth. Alternatively, use a bowl and a hand-held blender. 
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5 Serve

Toss the drained spaghetti, asparagus and sliced chicken in the spinach pesto. Divide among plates and garnish with the reserved basil leaves and pine nuts. If you like, add an extra drizzle of good quality olive oil and a grind of black pepper.

Tips for fussy eaters

Serve the spaghetti and chicken with a small spoonful of pesto or some creamed spinach.

Pro tip

Add a splash of water if the pesto is too thick. If you don’t have a blender, chop the spinach, basil and pine nuts as finely as possible. Combine them with the grated Parmesan and the remaining pesto ingredients.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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