Creamy Pesto Chicken with Mediterranean Pasta - Primula
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Creamy 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
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
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!
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