Chicken
Bypass the effort of blitzing basil leaves with our quick-fix, pre-made pesto that infuses this chicken pasta with loads of vibrancy and flavour. A little cream and plenty of parmesan boost this robust dinner that’s guaranteed to satisfy the hungriest of hordes in just half-an-hour.
Place a large saucepan of salted water on to boil for the pasta. Heat oil in a large frypan over medium-low heat. Finely chop garlic cloves and add to pan. Cook, stirring gently, for 2-3 minutes or until golden.
Add pasta to boiling water and cook for 10-12 minutes or until al dente. Drain and reserve 40ml (2 tablespoons) pasta cooking water. Set aside and keep warm.
Thinly slice chicken and add to the pan with 1/4 teaspoon each of salt and freshly ground black pepper. Cook, stirring, for 2-3 minutes or until chicken is very lightly coloured.
Stir in the basil pesto and cream and bring to a gentle simmer. Cook, stirring to coat the chicken in the sauce, for 4-5 minutes or until rich and fragrant.
Turn off the heat and stir the parmesan into the sauce and check seasoning. Add a little extra salt and pepper, if you like. Finely zest the lemon and cut in half and juice half. Gradually add this to the sauce, give it a gentle mix to combine.
Cut remaining lemon into wedges. Add pasta and reserved pasta cooking water to the pan, stirring to coat in the sauce. Season with salt and pepper if needed. Pick basil leaves from stems. Divide pasta into bowls and top with basil leaves and lemon wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
