Grab some Italian pesto and greens from your storecupboard and rustle up this creamy chicken and green bean pesto pasta – penne or fusilli work well
Ingredients
- 400g pasta shapes
- 250g green bean, trimmed
- 1 tbsp olive oil
- 1 bunch spring onions, finely sliced
- 2 large ready-roasted chicken breasts, shredded
- 5 tbsp pesto
- 3 tbsp double cream
- handful parmesan, grated, to serve
Method
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Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
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Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
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Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.