Pasta with prawns, mascarpone & lemon
This healthy seafood dish is a light mid-week Italian supper best made with wholemeal pasta shapes
Chicken & pesto pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g pastashapes
- 250g green beantrimmed
- 1 tbsp olive oil
- 1 bunch spring onionsfinely sliced
- 2 large ready-roasted chicken breastsshredded
- 5 tbsp pesto
- 3 tbsp double cream
- handful parmesangrated, to serve
Nutrition: per serving
- kcal698
- fat27g
- saturates10g
- carbs77g
- sugars7glow
- fibre8ghigh
- protein33g
- salt0.51glow
Method
step 1
Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
step 2
Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
step 3
Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.
