This is the dish almost everyone says yes to, and you make it in the time the pasta needs to cook. The trick is the order: fry the chicken golden first so the pan keeps its browned bits, then lift those with the cream. That is where the flavour comes from. The pesto goes in last, off the heat, or it turns bitter.
Source of protein18% of the energy from protein
Cook the pasta until al dente, following the packet instructions.
Dice the chicken breast and fry it golden brown in olive oil.
Add the finely chopped garlic and the halved cherry tomatoes, and fry for another 2 minutes.
Stir in the pesto and cream and let it simmer gently for 3 minutes.
Drain the pasta, fold it through the sauce and season with salt and pepper. Serve with grated Parmesan on top.
Without chicken this works just as well with fried mushrooms or roasted courgette. For something fresher, grate lemon zest over it just before serving. Leftovers keep two days in the fridge, but the sauce soaks into the pasta. Reheat with a splash of milk and it turns creamy again instead of sticky.
Or press the button and let it surprise you.
Buttery salmon from the oven, crisp broccoli and a fresh note of lemon. Simple, healthy and on your plate within half an hour. Perfect for a weeknight without any fuss.
A juicy beef burger with melted cheddar, crisp lettuce and homemade sweet potato fries on the side. Better than the takeaway, and made entirely by you.
Slowly stirred risotto full of mushrooms, a splash of white wine and a generous handful of Parmesan. Creamy comfort food that is worth the time.
We do not pass your details on to anyone and we use no advertising cookies. We do store a few things on your own device. You decide what is allowed. Read more in our cookie policy.
Hello home cook!
Got a recipe that belongs here? Send it in and it might end up on the site.