Pronto Chicken and Pesto Vegetable Pasta – for 2

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Prep: 10 min
Cook: 20 min
Cost: $$


  • 1 tablespoon pinenuts
  • 125 grams dried penne pasta
  • olive oil spray
  • 1/2 onion peeled and chopped
  • 1 garlic clove crushed
  • 250g chicken diced
  • 60g mushrooms chopped
  • 1/2 capsicum seeded and diced
  • 1/4 teaspoon chilli flakes
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup low fat parmesan cheese grated
  • freshly ground black pepper to taste (optional)


  1. Preheat oven to 180°C
  2. Spread pine nuts over a baking tray. Bake for 3 to 4 minutes or until golden
  3. Meanwhile, cook pasta in a saucepan of boiling water until tender. Drain pasta and set aside
  4. Heat pan to medium heat and spray with oil. Add onions and garlic and cook until onion is soft.
  5. Add chicken, mushrooms, diced capsicum and chilli flakes. Cook, stirring occasionally until chicken is cooked through and vegetables are soft
  6. Add basil and toss to coat chicken
  7. Divide pasta between bowls and spoon chicken mixture on top
  8. Sprinkle with pine nuts and low fat parmesan cheese. Season with pepper. Serve immediately

Serves in 1 portion

  • Vegetables2 1/4
  • Cereals2
  • Lean meat or Alternatives1
  • Dairy1/3
  • Unsaturated Spreads/Oils1/2

What was swapped?

Swap a creamy pasta for this lower fat, vegetable packed alternative!


For a vegetarian alternative, remove chicken and add olives and baby spinach

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