Whip up this Chicken and kale pesto linguine for dinner tonight. Infused with herbs, garlic and chilli, this tasty dish will be added to your weeknight rotation in no time.
- Serves4
- Cook time20 minutes
- Prep time15 minutes
Ingredients
- 375g linguine
- 90g kale, chopped
- 1/3 cup basil leaves
- 2 garlic cloves, thinly sliced
- 1/3 cup (25g) flaked almonds
- 1/2 cup (40g) finely grated parmesan
- 1 long red chilli, finely chopped
- 1/2 cup (125ml) olive oil
- 250g cherry tomatoes
- 220g cherry bocconcini, drained, torn
- 2 cups shredded Coles RSPCA Approved Hot Roast Chicken (about ½ chicken)
- Basil leaves, extra, to serve
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Method
Step 1
Cook the pasta in a large saucepan of boiling water for 10 mins or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.Step 2
Meanwhile, place the kale, basil, garlic, almonds, parmesan and chilli in a blender or food processor and blend or process until well combined. With the motor running, gradually add the oil in a thin, steady stream. Blend or process until well combined.
Step 3
Heat a large saucepan over medium heat. Add the tomatoes and cook for 5 mins or until starting to split. Add the pasta, reserved cooking liquid, bocconcini, chicken and half the kale pesto to the pan. Cook, tossing, for 3-4 mins or until mixture is well combined and heated through. Season.
Step 4
Top the pasta with remaining pesto and extra basil leaves to serve.
Chicken and kale pesto linguine
- Serves4
- Cook time20 minutes
- Prep time15 minutes
Ingredients
- 375g linguine
- 90g kale, chopped
- 1/3 cup basil leaves
- 2 garlic cloves, thinly sliced
- 1/3 cup (25g) flaked almonds
- 1/2 cup (40g) finely grated parmesan
- 1 long red chilli, finely chopped
- 1/2 cup (125ml) olive oil
- 250g cherry tomatoes
- 220g cherry bocconcini, drained, torn
- 2 cups shredded Coles RSPCA Approved Hot Roast Chicken (about ½ chicken)
- Basil leaves, extra, to serve
Description
Whip up this Chicken and kale pesto linguine for dinner tonight. Infused with herbs, garlic and chilli, this tasty dish will be added to your weeknight rotation in no time.
Method
Step 1
Cook the pasta in a large saucepan of boiling water for 10 mins or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.Step 2
Meanwhile, place the kale, basil, garlic, almonds, parmesan and chilli in a blender or food processor and blend or process until well combined. With the motor running, gradually add the oil in a thin, steady stream. Blend or process until well combined.
Step 3
Heat a large saucepan over medium heat. Add the tomatoes and cook for 5 mins or until starting to split. Add the pasta, reserved cooking liquid, bocconcini, chicken and half the kale pesto to the pan. Cook, tossing, for 3-4 mins or until mixture is well combined and heated through. Season.
Step 4
Top the pasta with remaining pesto and extra basil leaves to serve.