Chicken and pesto pasta bake | Women's Weekly Food
This delicious chicken pesto pasta bake contains no cream for a healthy take on the classic recipe. Serve with cheese, pine nuts and homemade pesto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 cups firmly packed fresh basil leaves (about 1 bunch)
- 1 clove garlic, peeled
- 1/4 cup (40g) pine nuts
- 1/2 cup firmly packed baby spinach
- 1/3 cup (80ml) extra virgin olive oil
- 3/4 cup (60g) finely grated parmesan cheese
- 500 grams penne pasta
- 1 tablespoon extra virgin olive oil, extra
- 500 grams chicken thigh fillets, cut into 2cm pieces
- 100 grams bocconcini cheese, sliced thinly
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