Chicken and avocado pasta with tomato pesto
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Time to make:
$4.80 per serve
(at time of publication)
Full ingredients list:
250g wholegrain spiral pasta
2 medium red capsicums, deseeded, thinly sliced
200g baby spinach
1 cup shredded cooked chicken breast
1 tablespoon store-bought sun-dried tomato pesto
1/2 cup light cooking cream
1 small avocado, diced
2 tablespoons finely grated parmesan, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Cook pasta in a saucepan of boiling water according to packet instructions, or until al dente. Drain well, reserving 1/2 cup of cooking liquid.
Step 2Meanwhile, heat 1 tablespoon of olive oil in a large, deep non-stick frying pan over medium heat. Cook capsicum, stirring, for 5–7 minutes, or until tender. Add spinach and cook for a further minute, or until almost wilted.
Step 3Add pasta, cooking liquid, chicken, pesto and cream to pan. Toss gently to combine and warm through. Stir in the avocado. Serve pasta topped with grated parmesan.
About this recipe
First published: May 2017