Chicken and Asparagus Pasta
with Spinach Pesto
Eat your greens! With pasta!
Cals 780 · Prot 64 · Carbs 99 · Fat 15
Family Friendly
20 min
Eat your greens! With pasta!
Cals 780 · Prot 64 · Carbs 99 · Fat 15
Family Friendly
Ingredients
Chicken
Chicken breast
300 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Pasta
Spaghetti
10*11*
250 Grams
Green pesto
Baby spinach
60 Grams
Fresh basil
30 Grams
Garlic cloves
1 Piece
Parmesan
4*
30 Grams
Pine nuts
2*
20 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Olive oil
2 Tbsp
To serve
Thin asparagus
250 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3263 / 780 |
| Fats (g) | 15.2 |
| of which saturated (g) | 3.9 |
| Carbohydrates (g) | 99 |
| of which sugars (g) | 6.9 |
| Fibers (g) | 7.6 |
| Proteins (g) | 63.5 |
| Salt (g) | 2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook spaghetti
Bring a large pot of lightly salted water to a boil. Initially, cook the spaghetti for 7 min (see step 2).
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.
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.
4 Make pesto
Meanwhile, rinse and dry the spinach and basil. Peel the garlic cloves. Grate the Parmesan. Add the spinach, basil (reserve a leaf or two for garnish), garlic, Parmesan, pine nuts (reserve a few kernels for garnish), salt, pepper, and olive oil to a food processor. Blitz until smooth. Alternatively, use a bowl and a hand-held blender.
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.
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