Weeknight Dinner: Chicken and Basil Pesto Spaghetti

This takes under 15 minutes to make and requires no cooking skill.

Sometimes I can’t be bothered to cook, especially during the week. This dish is perfect for those occasions as it really doesn’t require any effort – no chopping and only one pan on the stovetop.

To make this I used canned cooked chicken breast in springwater. If you don’t like the idea of chicken coming out of a can then you could use left-over roast chicken or any other cooked meat that you have. I also use basil pesto from a jar – feel free to make your own if you really must 😉

Of course you can use any form of pasta that you have but spaghetti generally cooks quicker than the majority of the shaped pasta.

Ingredients – serves 2:

  • approx 200g/7 oz dried spaghetti
  • 360g/13 oz canned chicken breast in springwater, drained
  • approx 1/3 cup basil pesto (from a jar is fine)
  • drizzle extra virgin olive oil, optional, to serve
  • finely grated parmesan, to serve
  • freshly ground black pepper, to serve

Method:

  • Cook the spaghetti in a large pan of salted boiling water according to the packet directions (approx 6 minutes). Reserve 1/2 cup of the pasta cooking water in a small jug then drain the rest from the spaghetti.
  • Put the canned chicken breast into a small bowl and use a fork to shred it into small pieces.
  • Stir the chicken and pesto through the spaghetti, gradually adding the reserved pasta cooking water and tossing until your spaghetti is coated in the pesto.
  • Divide the spaghetti between your serving dishes then drizzle with a little extra virgin olive oil (if required). Top with finely grated parmesan and a good seasoning of freshly ground black pepper.
  • Serve and enjoy!

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2 Responses to Weeknight Dinner: Chicken and Basil Pesto Spaghetti

  1. This looks so simple yet tasty! Jarred pesto is such a life saved to have on hand.
    xoxo K
    http://peeledwellness.com

  2. Pingback: Recipe Round-up: Quick Dinners | Recipe Adaptors

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