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Mediterranean Pesto Chicken Pasta

Mediterranean Pesto Chicken Pasta

Quick, healthy, protein packed and delicious. What more could you want from a recipe?!


Ingredients

  • Chicken breasts
  • 1 bag of Mediterranean veg mix
  • Ezekiel wholegrain spaghetti
  • 1 tablespoon pesto (You can either cheat and use pre-made or you can make it by blending together basil, olive oil, parmesan cheese, salt & pepper).

Nutrition

  • Calories: 562kcal
  • Protein: 56g
  • Carbs: 49g
  • Fats: 1.5g

Method:


  1. Pre heat your oven to 200°c
  2. Place the Mediterranean veg mix in a large roasting tin with some olive oil and roast for 40 minutes, or until it's soft and caramelised.
  3. I like to shred the chicken into this pasta dish, and in order to keep the chicken moist and 'shreddable' I boil it. To do this, add the raw chicken breast to a pan and cover with water.
  4. Bring to the boil then turn down the heat and simmer for 30 minutes until the chicken is cooked through.
  5. If you are making your pesto I would do this whilst your veg and chicken are cooking.
  6. Cook your pasta (as per packet instructions) when your veg and chicken are 20 minutes into cooking.
  7. Once the chicken is cooked, drain off the water and shred the chicken using two forks.
  8. Mix in the roasted veggies, cooked spaghetti and pesto and stir everything together.
  9. Enjoy immediately or it will keep in the fridge for up to 2 days.

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