One-Pot Chicken and Spinach Pesto Pasta
LunchOne pot means a lot less washing up! All you need is the pot, the ingredients and you’re ready to rumble.
Calories604kcal
Carbs53g
Protein55g
Fats19g
For Intensive ExercisePerformance Benefits
This recipe is easily digestible and low in fibre, making it a great pre-performance meal
Health Benefits
Spinach is a good source of vitamins and minerals like vitamin E and magnesium that support your immune system
Expert Tips
If you want to increase thecarbohydrate, simply add more spaghetti to the recipe.
Equipment
- Large saucepan
Ingredients
- 1 tbsp Extra virgin olive oil
- 1 Onion (peeled and chopped)
- 2 clove Garlic (peeled and finely chopped)
- 2 Chicken breast (chopped)
- 1 tsp Salt
- 1 tsp Ground pepper
- 8 Mushrooms (chopped)
- 150 g Spaghetti
- 2 handful Baby spinach (washed)
- 2 tbsp Basil pesto
- 50 g Cheddar cheese (grated)
For homemade pesto
- 1 handful Basil leaves
- 1 clove Garlic
- 2 tbsp Pine nuts (lightly toasted in a dry frying pan)
- 30 g Parmesan cheese (grated)
- 2 tbsp Extra virgin olive oil
- 1 tsp Ground pepper
Instructions
- Boil a kettle of water and leave to cool slightly. In a large saucepan (big enough to cook pasta in) heat the olive oil over a medium heat. Add the onions and garlic and fry for about 2 minutes, until softened.
- Season the chicken with salt and pepper then add to the saucepan and cook for about 5 minutes, stirring frequently, until the chicken is almost cooked through. Add the mushrooms and cook for another minute.
- Pour 400ml of the water from the kettle into the saucepan then throw in your pasta. Add the spinach and stir.
- Cook for 5 minutes, stirring regularly so the pasta doesn’t stick together.
- The water should be almost absorbed at this point. Next stir in the pesto and cook for the remainder of the time it says on the pasta packet (probably another 5 minutes).
- Serve with grated Cheddar cheese sprinkled over.
For homemade pesto
- Put all the ingredients in a blender and whizz to a smooth paste.
- Store in the fridge for up to a week to use at will!
Notes
Nutrition
Serving: 1ServingCalories: 604kcalCarbohydrates: 53gProtein: 55gFat: 19gSaturated Fat: 7.3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.3gTrans Fat: 0.4gCholesterol: 143mgSodium: 672mgPotassium: 1142mgFiber: 5.5gSugar: 3gVitamin A: 245ugVitamin C: 7.6mgCalcium: 260mgIron: 2.7mg
Tried this recipe?Let us know how it was!
