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–+ servings

One-Pot Chicken and Spinach Pesto Pasta

Lunch
One pot means a lot less washing up! All you need is the pot, the ingredients and you’re ready to rumble.
5 stars from 1 vote
Calories604kcal
Carbs53g
Protein55g
Fats19g
For Intensive Exercise
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Performance 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
2

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
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