30-minute pesto chicken and chickpea pasta
4 serves
15 m
15 m
Ingredients
- 170 g wholemeal pasta spirals
- 2 teaspoons olive oil
- 400 g chicken breast fillets, cut into 2 cm pieces
- 400 g can no added salt chickpeas, drained
- 80 g sundried tomato strips (see tip)
- 1 clove garlic, crushed
- 2 teaspoons cornflour
- 1 cup reduced salt chicken stock
- 340 ml can creamy evaporated milk
- 1 tablespoon basil pesto
- 2 teaspoons Dijon mustard
- 100 g baby spinach leaves
Method
Step 1
Cook pasta in a large saucepan of boiling water until just tender (al dente). Drain. Cover to keep warm.
Step 2
Meanwhile, heat oil in a large non-stick frying pan over a medium-high heat. Add chicken. Cook, turning occasionally, for 3-4 minutes, until lightly browned.
Step 3
Add chickpeas, tomato strips and garlic to pan. Cook, stirring, for a further 2 minutes.
Step 4
Mix cornflour with stock in a small jug until combined. Add to pan with evaporated milk, pesto and mustard. Stir until mixture comes to the boil. Reduce heat. Simmer, stirring occasionally, for 3 minutes or until chicken is cooked and sauce is thickened.
Step 5
Stir in spinach until wilted. Season with pepper. Serve with pasta.
Tips
- Increase the veggie count by adding in extra green vegetables in step 4. Throw in whatever you have on hand. Sliced zucchini, sliced green beans, broccoli florets or frozen peas all work well.
- Purchase packaged sundried tomato strips (not in oil) from the condiment aisle in major supermarkets.
