20 mins
preparation
Easy
4
Servings
Our method
- Bring a large pan of salted water to the boil and add the pasta. Cook for 10 minutes, until the pasta is almost ready, add the frozen peas. Refer to pack cooking instructions to cook the peas. Bring back to the boil, cook for 1 minute, drain well.
- Meanwhile, heat the oil in a frying pan and add the chicken pieces. Sauté over a medium heat for 5 – 6 minutes, stirring regularly, until the chicken is lightly browned and cooked through. Add the pesto and cook for a further minute.
- Add the pesto chicken into the drained pasta and peas, mix well and season to taste. Sprinkle with the grated cheese and serve in bowls, with warm crusty bread.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
300
g
Dried pasta, farfalle, penne or similar
250
g
frozen peas
1
tablespoon
Rapeseed oil
400
g
Chicken breast, diced into 2cm pieces
3
tablespoons
Red pesto
2
tablespoons
Cheddar cheese, grated
Sea salt and black pepper
