Pesto Chicken Pasta Bake
30 mins active prep time, 4 servings
Ingredients (included in delivery)
- 1 bunch fresh basil leaves
- 2 garlic clove, peeled
- 200g baby spinach
- 500g penne pasta
- 500g diced chicken thigh
- 100g parmesan cheese
- 200g baby bocconcini cheese, roughly sliced
Ingredients (pantry items)
- 1/4 cup pine nits
- 1/4 cup extra virgin olive oil
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Pine nuts, extra virgin olive oil.
Process the basil, garlic, pine nuts and spinach in a small blender or food processor until chopped finely. With the motor running add the oil in a thin steady stream until combined. Stir in half of the parmesan, seasoning to taste with salt and freshly ground black pepper.
2. Cook penne
Cook the Penne in a large saucepan of boiling salted water until just tender. Drain the pasta.
3. Cook chicken
Meanwhile heat the extra oil in a large frying pan. Add the chicken, cook over high heat until golden brown and cooked through.
4. Prepare pasta mix
Preheat oven. Toss the pesto through the pasta and chicken in a large bowl, seasoning to taste with salt and freshly ground black pepper. Place the pasta mixture in a large ovenproof dish topping with the remaining parmesan and bocconcini. Grill for a few minutes or until the cheese has melted and parmesan is golden.
Serve with extra basil leaves if desired.