Herby Double Chicken Tendies & Pesto Pasta
with Fresh Veggies & Steamed Corn Cob
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
660 g
Chicken Tenderloins
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
1 sachet
Garlic & Herb Seasoning
1
Corn
1
Cucumber
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in boiling water until ‘al dente’, 12 minutes. • Drain penne, then return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, cut tomato into thin wedges. • Cut corn cob in half. • Slice cucumber into thin rounds. • In a large bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken tenderloins, turning to coat. Little cooks: Help wash the veggies!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins, in batches, until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, transfer corn cob to a large microwave-safe plate. • Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid. Season with salt and pepper. Top corn with the butter and cover to keep warm.
• To the saucepan with cooked pasta, add basil pesto and a drizzle of olive oil, tossing to coat. Season to taste. Little cooks: Help pour in the basil pesto under adult supervision.
• Divide pesto pasta and herby chicken tendies between plates. Serve with fresh veggies and steamed corn cob. Enjoy!
