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Rocket pesto and chicken spaghetti
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your meal with a savory roast chicken pasta using store-bought chicken.
Ingredients:
  • 400g thin spaghetti
  • 2 bunches rocket, trimmed
  • 82.50 ml shredded parmesan
  • 75g pine nuts, toasted and
  • 2 garlic cloves
  • 170.63 gm olive oil
  • 1 barbequed chicken, flesh shredded
  • 200g grape tomatoes, halved
  • 200g marinated feta, crumbled
Instructions:
  • Boil 400g of thin spaghetti in a large pot of bubbling water following the package directions until it's perfectly al dente. Drain thoroughly and put it back in the pot.
  • Combine fresh rocket leaves, tangy shredded parmesan, toasted pine nuts, and garlic in a food processor. While pulsing, slowly pour in aromatic olive oil until a smooth pesto forms.
  • Combine the shredded flesh of 1 barbequed chicken, 200g halved grape tomatoes, and 200g crumbled marinated feta with the pesto and pasta. Sprinkle with toasted pine nuts before serving.

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