Creamy Chicken and Spring Pea Pesto Pasta

Creamy Chicken & Spring Pea Pesto Pasta

Creamy basil pesto, peas and parmesan are the magic combination of spring flavours in this quick & easy pasta dinner for two.
  • 15 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 2 People


  • 85 g Continental Pasta & Sauce Alfredo
  • 1 cup (250mL) lite milk
  • 3/4 cup hot water
  • 1 teaspoon polyunsaturated margarine
  • 2 teaspoons oil
  • 200 g skinless chicken thigh fillets
  • 150 g fresh sugar snap peas
  • 1 cup frozen peas
  • 2 tablespoons basil pesto
  • 2 tablespoons shaved Parmesan
  • fresh basil leaves, to garnish

  1. Place pasta packet contents, milk, water and margarine into a saucepan. Bring to the boil, stirring. Reduce heat and simmer, stirring regularly, for 10 minutes or until pasta is cooked and sauce has thickened.

  2. Meanwhile heat oil in a large frying pan. Cook chicken for 5 minutes, turning occasionally, or until golden brown. Add sugar snap peas and peas. Cook, stirring, for a further 2 minutes.

  3. Stir chicken mixture and pesto into pasta. Divide among serving bowls. Top with parmesan and basil leaves. Serve with salad.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 562.11 kcal
Protein (g) 33.74 g
Sugar (g) 15.55 g
Fat (g) 23.38 g
Fibre (g) 6.57 g

Featured recipes