20 mins
preparation time
4
Servings
Quick and easy to prepare. Get this protein-packed Chicken Pesto Pasta from the oven to the table in just 20 minutes with this tasty recipe from Toby & Roo.
Preparation
- Pre heat the oven as per the instructions on the packet of Birds Eye Chargrilled Chicken Breasts, and then place on a baking tray with the tomatoes and cook for the recommended time.
- Place the pasta in a pan of boiling water and cook as per the instructions.
- In another saucepan, boil the peas until cooked through.
- Drain the pasta and stir in the pesto, peas and sweetcorn.
- Take the Birds Eye Chargrilled Chicken Breasts and tomatoes out of the oven. You can easily remove the skin from the roasted tomatoes if your little ones are a bit fussy.
- Slice the chicken and layer on top of the pasta with the tomatoes. Serve and enjoy!
Ingredients
Product Ingredients
Ingredients List
10-12
Cherry tomatoes
300
g
wholewheat fusilli pasta
100
g
2
tablespoons
pesto (either green or red can work!)
1 can
sweetcorn
