adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and kalette pesto linguine
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate weeknight dinners with a tasty chicken and kalette pesto pasta topped with fresh bocconcini.
Ingredients:
  • 375g linguine
  • 1/2 x 160g pkt Australian Kalettes
  • 82.50 ml basil leaves
  • 25g almond
  • 40g parmesan
  • 1 long red chilli, finely chopped
  • 125ml olive oil
  • 250g cherry tomatoes
  • 220g cherry bocconcini, drained, torn
  • 500.00 ml shredded Hot Roast Chicken (about 1/2 chicken)
  • Basil leaves, extra, to serve
Instructions:
  • Boil pasta in a large saucepan for 10 minutes or until al dente. Save 1/2 cup (125ml) cooking liquid before draining.
  • Combine kalettes, basil, garlic, almonds, parmesan, and chili in a blender or food processor. Blend while slowly adding oil until smooth and well combined.
  • - Heat a large saucepan over medium heat until it's nice and hot. - Stir in the tomatoes and cook for about 5 minutes until they start to split open. - Toss in the pasta, reserved cooking liquid, bocconcini, chicken, and half of the kalette pesto. - Cook and stir everything together for 3-4 minutes until well combined and heated through. - Season to taste and enjoy!
  • Finish the pasta by drizzling the rest of the pesto on top and garnishing with fresh basil leaves before serving.

Similar Recipes