Smoked Chicken And Pesto Pasta Recipe

Smoked chicken, pesto and asparagus gives this creamy dish a light, springtime feel. Excellent served with a good Sauvignon Blanc.

Difficulty

Prep Time

10 minutes

Cooking Time

20 minutes

Serves

Serves: 6

Recipe Ingredients

  •  375g Tagliatelle pasta ribbons
  • 10 ml SPAR Olive oil
  • 2 cloves fresh garlic, finely chopped
  • 20 ml basil pesto
  • 1 can low fat evaporated milk
  • 500 g SPAR Tender & Tasty smoked chicken breasts, thinly sliced (2 large breasts)
  • 250g Freshline mushrooms, sliced
  • Salt and freshly ground black pepper to taste
  • 460 g can SPAR asparagus salad cuts, well drained 
 
 
 

Recipe Method

  1. Boil pasta in a pot of fast boiling salted water for 7-9 minutes.
  2. Meanwhile, prepare the sauce by heating  the olive oil and garlic together, and gently saute for a minute.
  3. Add the mushrooms and saute until soft.
  4. Add the pesto, cream, chicken, salt and pepper. 
  5. Stir in the asparagus and reheat thoroughly.
  6. Drain the cooked pasta in a colander.
  7. Mix in the chicken and sauce, combining well. Serve immediately, with a mixed salad.

Hints & Tips


Fresh asparagus, when it is in season, makes a fine alternative to the canned asparagus. Steam lightly in a colander placed above the cooking pasta, until just tender and still very green in colour. Cut them into thirds and add to the completed sauce.

 Typical Nutritional Information (ready-to-eat) Per 100g  Per Serving  (330g) 
Energy (kJ) 451 1488.3 
Total protein (g) 10.6 35 
Carbohydrate (g) 8.3 27.4 
Total fat (g) 3 9.9 
of which: Saturated fat (g)           1.15 3.8
     Trans fat (g)   0 0
     Mono-unsaturated fat (g) 1.17 3.9
     Polyunsaturated fat (g) 0.43 1.4
Cholesterol (mg) 20 66 
Dietary fibre (g) 1.2
Total sodium (mg) 241 795.3