Pronto Chicken and Vegetable Pesto Pasta – for 4

Posted in: , ,
Prep: 10 min
Cook: 20 min
Cost: $$


  • 2 tablespoons pine nuts
  • 250 grams dried penne pasta
  • olive oil spray
  • 1 onion peeled and chopped
  • 1 garlic clove crushed
  • 500 grams chicken diced
  • 120 grams mushrooms chopped
  • 1 capsicum seeded and diced
  • 0.5 teaspoon chilli flakes
  • 1/2 cup fresh basil leaves chopped
  • 1/2 cup low fat parmesan cheese grated
  • ground black pepper to taste


  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

  • Vegetables1 1/4
  • Cereals2
  • Lean meat or Alternatives1
  • Dairy1/3
  • Unsaturated Spreads/Oils3/4

What was swapped?

A creamy pasta sauce was swapped for this lower fat, vegetable packed alternative!


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

Leave a Reply

Your email address will not be published. Required fields are marked *

Please type the characters of this captcha image in the input box

Please type the characters of this captcha image in the input box

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>