Creamy Chicken

Pesto Pasta
The tastiest green dish!
413 Reviews
Cals 923 · Prot 75 · Carbs 99 · Fat 24
Family-Friendly
Try Hello Chef Now
20 min
Creamy Chicken Pesto Pasta
The tastiest green dish!
413 Reviews
Cals 923 · Prot 75 · Carbs 99 · Fat 24
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken sauce
Chicken breast
400 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Garlic cloves
2 Pieces
Green pesto 4*
50 Grams
Sour cream 4*
60 Grams
Parmesan 4*
30 Grams
Pasta and veggies
Penne 10*
250 Grams
Broccoli
200 Grams
Cherry tomatoes
150 Grams

Allergens

*4 Milk, *10 Wheat
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.

Before you start

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

Instructions

Cook pasta

1 Cook pasta

Bring a large pan of salted water to a boil and cook the pasta for about 7 minutes. Then add the broccoli florets and continue cooking for 5 minutes or until the pasta is cooked to desired tenderness and the broccoli is crisp-tender. Optionally, you can boil the pasta and the broccoli florets in two separate pots.
Fry chicken

2 Fry chicken

While the pasta is cooking, dice the chicken breast. Heat oil in a large pan over medium high heat and fry the chicken pieces for 4–5 minutes. Season with salt and pepper. Add the crushed garlic and fry for 1 minute. Reduce the heat. Add pesto and 2-3 Tbsp of pasta cooking water. Add sour cream and grated Parmesan. Stir and let bubble gently for 5 minutes.
Combine and serve

3 Combine and serve

Add the drained pasta and broccoli to the chicken mixture and combine. Serve in warm bowls, topped with halved cherry tomatoes.
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