Chicken, Pea & Pesto Pasta
Ingredients
- 320 g fusilli pasta
- 350 g cooked chicken breast
- 150 g frozen peas
- 4 tbsp green pesto
- 100 g crème fraîche
- 40 g parmesan cheese
- 1 lemon
Nutrition (per serving)
- Calories
- 648 kcal
- Protein
- 44.4 g
- Carbohydrate
- 62 g
- of which sugars
- 4.9 g
- Fat
- 22.3 g
- of which saturates
- 9.2 g
- Fibre
- 5.9 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook fusilli in a large pot of salted boiling water according to packet instructions, adding peas for the final 2 minutes.
- 2
Drain the pasta and peas, reserving a little of the cooking water.
- 3
Shred the cooked chicken into the warm pan.
- 4
Add the pesto and crème fraîche to the pasta, tossing everything together. Add a splash of pasta water if it looks too thick.
- 5
Add the chicken and a squeeze of lemon juice, toss once more and divide between bowls. Finish with grated parmesan.
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