This meal is my go-to for busy nights after footy practice when I needed to quickly throw dinner together, and also when travelling or camping, as it requires minimal preparation, is cheap and filling, and is ready in less than 15 minutes. Delicious served with garlic bread and a garden salad on the side. A useful hack for the basil pesto is using a tub of the Red Rock Deli Basil Pesto dip that you can buy from the supermarket, which is what I often do when we are travelling.
Easy Chicken Pesto Pasta
1 packet spaghetti (or pasta of your choice)
1 tbs olive oil
1 chicken breast, diced
2 cups sliced mushrooms
1 punnet cherry tomatoes
1 small bag (60g) baby spinach leaves
3/4 cup basil pesto
1/2 cup thickened cream
- Cook spaghetti until al dente, then drain.
- While spaghetti is cooking, heat oil in a large frying pan or wok over medium heat and add chicken breast. Cook chicken until just done, then add mushrooms and tomatoes. Cook for a further 2-3 minutes, until mushrooms and tomatoes are starting to soften. Turn heat to low, and add spinach leaves, pesto and cream. Stir and cook for another 1-2 minutes.
- Add drained pasta to sauce and toss to coat.Cook in sauce for 1 minute, then remove from heat and serve.
Makes approximately 6 serves.