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
- ⅓ cup basil leaves
- 2 garlic cloves, thinly sliced
- ⅓ cup (25g) flaked almonds
- ½ cup (40g) finely grated parmesan
- 1 long red chilli, finely chopped
- ½ 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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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.