Roast chicken pasta

Now that I’m 26 weeks through my pregnancy, I’m starting to feel, in Juno’s words, like a planet.  The backaches have been pretty bad this week, so quick and easy meal ideas have been the goal.

This is a Sarah Bowman recipe which comes from the Epsom Girls’ Grammar School fundraising cookbook Blend.  It’s one of those great recipes that you can put a lot of effort into (such as roasting your own chicken and making your own pesto), or you can put just a little effort into (using leftover chicken or buying a rotisserie one, and also buying the pesto).  You can easily make it healthier by poaching the chicken instead of roasting it, and you could also add salad leaves too.  I didn’t have any leftover chicken last night when I made this, so I just roasted two chicken breasts with some herbs and olive oil.

This recipe makes quite a lot, but you can easily cut all the quantities down.  It’s a good meal to cook if you are feeding lots of people.

 

Roast chicken pasta

 

Roast chicken pasta

 

Serves 6-8

 

Ingredients

500g pasta such as farfalle or spiral

2 Tbsp olive oil

1 whole roasted chicken, bones removed, cut into bite-size pieces

1 C good quality pesto

1/2 C pine nuts, dry roasted in a saucepan

1 large handful of basil leaves

salt and freshly ground pepper

parmesan cheese, shavings

 

Method

Cook the pasta in a pot of well-salted boiling water with olive oil for 9-11 minutes until al dente.  Drain the pasta and return to the pot.  Mix chicken, pesto, pine nuts and basil through pasta.  Season to taste with salt and pepper.  Serve in a large bowl topped with shavings of parmesan cheese.

 

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3 thoughts on “Roast chicken pasta

  1. Pingback: Oven-fried lemon chicken with beetroot, walnut and blue cheese salad | Rice & Kai

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