Family Chicken and Pesto Pasta

    10m prep time
    20m total time
    Easy level
    8 ingredients

Whip up a cozy bowl of creamy chicken and green bean pesto pasta using pantry pesto and any short pasta—penne or fusilli are perfect. It’s an easy, crowd-pleasing throw-together, and the leftovers are spot-on for a work or school thermos the next day.

Method

Based on 4 servings, adjust as needed.

Step 1

Cook pasta following pack instructions, adding green beans for the final 3 mins of cooking time. Drain and reserve a few tbsps of the cooking water.

Step 2

Meanwhile, heat the 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 lots of Parmesan.
  • Ingredients
  • Based on 4 servings
  • 250g Green Beans, trimmed and halved 2 x Sainsbury's Fine Green Beans 200g
  • 400g Penne, fusilli or rigatoni pasta 1 x Sainsbury's Penne Rigate Pasta 500g
  • 4tbsp Pesto 1 x Sainsbury's Green Pesto 190g
  • 3tbsp Double Cream 1 x Sainsbury's Double Cream 300ml
  • 1tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L
  • 4 Ready Roasted Chicken Breasts, shredded 1 x Sainsbury's Roast Boneless Cooked British Chicken Breast x4 480g
  • 8 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 45g Parmesan, grated, to serve 1 x Sainsbury's Parmigiano Reggiano Cheese 200g
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