Squeezy Pesto Chicken with Mediterranean Pasta
The light option just got a whole lot tastier and, better still, a whoooole lot cheesier! This easy-to-prep pesto pasta recipe adds a ton of flavour to your night and makes for excellent leftovers. Plus, it just might be the creamiest pesto you’ll ever make, which is a win-win in anyone’s books.
What you need
- 4 chicken breast (all skin or visible fat removed)
- 2 x 150g tubes Primula Light
- 20g fresh basil finely chopped
- 2 teaspoons dried basil
- 300g dried pasta – any shape
- 2 peppers, any colour, deseeded and cut into chunky pieces
- 2 courgettes sliced into rounds then quartered
- 2 large red onions cut in half then quartered
- 20 cherry tomatoes
- 2 tsp mixed herbs
- Low fat cooking spray
- Freshly ground black pepper, to taste
- Freshly ground sea salt, to taste
How you do it
Heat your oven to 200ºC/400ºF fan/Gas Mark 6.
Place the chicken breasts into an ovenproof dish.
In a bowl squeeze out the 2 tubes of Primula Light, add in the fresh and dried basil, then mix well.
With a spoon dollop the cheesy mixture over the chicken breasts and smooth over with the back of the spoon.
Cover with foil. Place into the oven for 40 minutes, carefully remove the foil 10 minutes from the end to lightly brown.
Meanwhile, prepare the vegetables and place on a large baking tray, cover with low fat spray then sprinkle over the mixed herbs and season.
Pop into the oven to roast for 25 minutes until just cooked and charring on edges.
Cook the pasta according to pack instructions then drain and set aside.
Take out the vegetables from the oven and mix them gently through the hot pasta – plate up 4 portions.
Remove the chicken from the oven, checking it is thoroughly cooked through and juices run clear. Place a breast on top of the pasta and spoon over the creamy pesto sauce.
Serve with a mixed salad and tuck in!
