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Chicken and Avocado Pasta

This delicious pasta recipe is served with wholewheat fusilli and is combined with organic chicken breast and is topped with a slither of parmesan shavings to keep calorie content as low as possible. 

Ingredients

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  • 250g wholewheat fusilli

  • Spray cooking oil

  • 2 red peppers, thinly sliced 

  • 300g baby spinach

  • 150g cooked skinless chicken breast, shredded 

  • 2tbsp sun-dried tomato pesto

  • 100g Lightest Philadelphia

  • 1 small avocado, diced, and 
2tbsp finely grated parmesan, 
to serve

  • Fresh basil leaves

 

Marinade

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  • Oregano

  • Thyme

  • Garlic

  • Lemon Juice

  • Olive Oil

  • Salt and Pepper

Method

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  1. Marinade the chicken in zip lock bag in the fridge for 1 hour before cooking.

  2. Cook the pasta in a saucepan 
of unsalted boiling water according 
to the pack instructions or 
until al dente. Drain the pasta, reserving 125ml of the cooking liquid.

  3. Meanwhile, spray a frying pan with oil and heat over a medium heat. Add the peppers and stir-fry for 5–7 min until tender. Add the spinach and cook for a further min or until almost wilted.

  4. Add the cooked pasta and reserved cooking liquid to the frying pan along with the chicken, pesto and soft cheese. Toss gently to combine everything and warm through.

  5. Serve straightaway in bowls, scattered with the avocado and grated parmesan cheese and basil leaves. 

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Vegetarian Option

Use a cooked 
vegetarian sausages in place 
of the chicken

340

Calories

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