HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto Chicken & Bow Tie Pasta Bowl
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Pesto Chicken & Bow-Tie Pasta Bowl

Pesto Chicken & Bow-Tie Pasta Bowl

with Green Beans & Parmesan

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Put your best-o foot forward with this tasty pesto. We’ve livened up classic pasta with succulent chicken, green beans and baby spinach.

Allergens:GlutenMilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

red onion

1 bag

green beans

1 packet

chicken breast

2 packet

farfalle

(ContainsGlutenMay be present Egg, Soy)

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

1 bag

baby spinach leaves

3 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3670 kJ
Fat32.6 g
of which saturates7.9 g
Carbohydrate79.4 g
of which sugars7.9 g
Dietary Fibre0 g
Protein60.5 g
Cholesterol0 mg
Sodium587 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Pan
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Trim the ends of the green beans, then slice in half. Thinly slice the red onion. Cut the chicken breast into 1cm strips.

2

Add the farfalle pasta to the saucepan of boiling water and cook for 8 minutes. Add the green beans and cook for a further 2 minutes, or until the pasta is 'al dente' and the beans are tender. Drain and return to the saucepan. Drizzle with olive oil to prevent sticking and toss to coat.

3

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the red onion and cook for 3-4 minutes, or until softened.

4

Add the chicken to the onion and cook for 6-7 minutes, or until cooked through. Season with a pinch of salt and pepper. TIP: Try to cook the chicken in a single layer to avoid overcrowding.

5

Add the chicken strips, red onion, traditional pesto and the salt to the saucepan with the farfalle and beans. Toss to combine. Season to taste with salt and pepper. TIP: Seasoning is key in this dish so taste, season and taste again! Add the baby spinach leaves and toss to combine.

6

Divide the pesto chicken and bow-tie pasta between bowls. Top with the grated Parmesan cheese.