Pesto chicken

Preparation time 10 minutes
Cooking time 20 minutes

Serves 2


1 x 25g bag basil leaves

25g pine nuts

15g Parmesan cheese broken in pieces

1 x clove garlic

40g (for the pesto) Olive Spread

15g (for the chicken) Olive Spread

2 x 150g skinless fresh Irish chicken breasts

160g pasta of your choice

Steamed broccoli and beans to serve

cooking instructions


Step 1

To make the pesto, place the basil in a small food processor or liquidiser and blend until roughly chopped. Add the pine nuts, cheese and garlic and blend again. Add the Benecol® Olive Spread and blend to a rough paste. Set aside.


Step 2

Preheat the oven to Gas mark 6/200ºC/fan oven 180ºC. Melt 15g Benecol® Olive Spread in a frying pan and heat until hot. Add the chicken breasts and cook for 10 minutes, turning frequently to brown both sides. Place on a baking sheet and cook in the oven for about 10 minutes until completely cooked through.

Step 3

Cook the pasta according to the pack instructions and drain well. Stir in the pesto, cover the pan and leave to melt for a minute or two. Serve the chicken and pasta with the vegetables.

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