Pesto chicken with pasta and peas

Pesto chicken with pasta and peas


  1. Bring a large pan of salted water to the boil and add the pasta. 
  2. Cook for 10 minutes, until the pasta is almost ready, then add the frozen peas.  Bring back to the boil, cook for 1 minute, then drain.
  3. Meanwhile, heat the oil in a frying pan and add the chicken. 
  4. Sauté over medium heat for 5-6 minutes, stirring regularly, until the meat is lightly browned and cooked through.  Add the pesto, stirring through, and cook for a further minute.
  5. Add the pan’s contents to the drained pasta and peas, mix well, and season to taste. 
  6. Sprinkle with the grated cheese and serve in bowls, with warm crusty bread.


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A quick and low-cost pasta packed with protein


300g (2oz) dried pasta
– farfalle, penne or similar
250g ( 4oz) frozen peas
1 tbsp vegetable or rapeseed oil
400g (14oz) chicken breast, diced into small pieces
3 tsbp red pesto
Salt and pepper
2 tbsp cheddar, grated
Crusty bread, to serve


Time: 5 mins
Serves: 4
Nutrition: 333 cals, fat 13g, sat fat 4g