Day 5 One Pan Cheesy Chicken Pesto Pasta

Name: Day 5 One Pan Cheesy Chicken Pesto Pasta
Cuisine: European, Mediterranean, Italian
Ingredients: ✨ 500g Chicken Breast, diced; ✨ 1 large Red Onion, finely sliced; ✨ 250g Pasta Shells, dry weight; ✨ 500ml Chicken Stock; ✨ 250ml Semi Skimmed Milk; ✨ 60g of Green Pesto; ✨ 60ml Single Cream; ✨ 80g frozen Peas; ✨ 60g Mozzarella, grated; ✨ 30g Parmesan, grated

1 step

✨ 7 DAYS OF WORK LUNCHES ✨ Day 5: One Pan Cheesy Chicken Pesto Pasta Sooo for day 5 we have probably the easiest recipe so far and can you just imagine having this ready and waiting for you at lunchtime 😮‍💨 Made all in one pan, packed full of protein, loads of deliciousness from the pesto and cheeseee, and a lil bit of veg from the peas, you just need to pop this in the microwave for a few minutes when you’re ready to eat - and it’ll keep for 3 to 4 days in the fridge ☺️ 📌 Don’t forget to SAVE for lunch inspo 🥰 📍 Makes 4 servings 📍 567 Calories and 46.5g of Protein ✨ 500g Chicken Breast, diced ✨ 1 large Red Onion, finely sliced ✨ 250g Pasta Shells, dry weight ✨ 500ml Chicken Stock ✨ 1tbsp each of Garlic Granules & dried Basil ✨ 250ml Semi Skimmed Milk ✨ 60g of Green Pesto ✨ 60ml Single Cream ✨ 80g frozen Peas ✨ 60g Mozzarella, grated ✨ 30g Parmesan, grated

Updated at: Fri, 26 Jan 2024 19:15:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories657.1 kcal (33%)

Total Fat25.4 g (36%)

Carbs61.8 g (24%)

Sugars10.4 g (12%)

Protein42.2 g (84%)

Sodium574.3 mg (29%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gChicken Breast

500mlChicken Stock

250mlSemi Skimmed Milk

60gGreen Pesto

60mlSingle Cream

80gfrozen Peas

60gMozzarella

grated

30gParmesan

grated

Instructions

Step 1

- Spray a pan really well with cooking spray and add in your red onion along with a pinch of salt; cook for 5 minutes over a high heat until softened and brown at the edges, than add in your chicken breast. - Allow the chicken to cook for a couple of minutes until seared on all sides, then add in your garlic granules and dried basil; cook for a further couple of minutes. - Add in your stock, milk and pasta shells, stir well ensuring the pasta is mostly submerged then bring to a boil; turn down to a simmer and allow to cook for 15 to 20 minutes, stirring frequently, until the pasta is tender. (If it looks a tad dry before the pasta is cooked, add a splash of water) - One the pasta is cooked turn the heat down and add in your peas; allow to cook for a minute or two then add your pesto, cream, mozzarella and Parmesan. Continue to cook for a few minutes until you have a smooth sauce and the peas are cooked. Serve up into 4 servings and enjoy 💗

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