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Nutrition: per serving

  • kcal698
  • fat27g
  • saturates10g
  • carbs77g
  • sugars7g
    low
  • fibre8g
    high
  • protein33g
  • salt0.51g
    low

Method

  • step 1

    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.

  • step 2

    Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.

  • step 3

    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.

Recipe from Good Food magazine, August 2012

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Comments, questions and tips (43)

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Overall rating

A star rating of 4.5 out of 5.83 ratings

jaynehollins

Definitely won’t make again. Very dry and boring.

JamesJacobCuba

question

What about the spring onion? When to add it?

karenpelter avatar

karenpelter

THIS! - Absolutely lovely and already a firm favourite. So easy and so tasty. Has quickly become the 'Go To' Mid week treat!

smithpeeler

I added some Philadelphia instead of double cream!

colin 666

question

can it be frozen

goodfoodteam avatar
goodfoodteam

Hi, yes this can be frozen. Best wishes, BBC Good Food Team.

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