[Easy] One-Pot Chicken Creamy Pesto Penne
with Pear Salad
- Milk
- Cashew
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Sulphites
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
330 g
Chicken Tenderloins
1 sachet
Vegetable Stock Pot
1 sachet
Garlic & Herb Seasoning
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Mixed Salad Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Pear
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Rocket
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
Cooking Steps
Boil the kettle. Cut chicken tenderloins into 2cm chunks. In a large saucepan, heat a drizzle of olive oil over a high heat. When oil is hot, add chicken and season with salt and pepper. Cook, tossing, until browned and cooked through, 5-6 minutes. Set aside in a bowl.
Add garlic & herb seasoning, chicken stock powder, boiling water (1 3/4 cups for 2 people / 3 1/2 cups for 4 people) and penne to saucepan (no need to wipe out!). Stir to combine, then bring to boil. Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 13-15 minutes. TIP: keeping saucepan covered helps steam to cook pasta!
While the pasta is cooking, slice pear. In a medium bowl, combine a drizzle of balsamic vinegar, olive oil and season with salt and pepper. Just before serving, toss through pear and mixed salad leaves.
Remove lid and increase heat to medium-high. Add light thickened cream to pasta and cook until slightly thickened, 3-5 minutes. Remove from heat, return chicken to pan and stir through grated Parmesan cheese, basil pesto and semi-dried tomatoes. Season to taste. Divide pasta between bowls. Serve with salad. Enjoy!
