~ chicken pesto pasta ~


This is a nice evening meal, best made with chicken breast. it does need time to marinade, the longer the better. if you can leave it overnight, great. its a classic italish tomato-herby sauce, but the difference in the marinade of the chicken: you take a chunk of chicken into your mouth and this incredible *oomph* of herb/garlic gorgeousness bursts in your mouth. This feeds 2.


chickenpestopasta12 chicken breasts / 4 tbsp pesto / 3 cloves garlic, chopped / 2 onions, peeled & chopped / 2 peppers, cored and chopped / courgette, chopped / 2 sticks celery, chopped / peas / black olives, halved / oil (olive or veg) / mixed herbs / tin chopped tomatoes / tomato puree / fusili pasta / 2 tsp marigold’s boullion / seasoning /


  1. chop chicken breasts into chunks, put in a bowl, and put pesto & chopped on top, with a bit of extra oil. stir well, cover and put in the fridge overnight.
  2. put oil in the base of a large saucepan. heat through, gently, then add the onion. put lid on and cook gently till translucent.
  3. add peppers and cook 5 minutes.
  4. add chicken pieces, replace the lid, and cook till the pieces are sealed.
  5. then add the other veg and stir well.
  6. add the boullion and herbs, top with the tomato puree and chopped tomatoes, add seasoning and stir well.
  7. bring to the boil, then reduce to a simmer, replace the lid and leave for half an hour, stirring occasionally.chickenpestopasta2
  8. cook pasta in boiling water after half an hour for 10 minutes (or according to packet instructions), then drain, put in a bowl and top with the chicken pesto sauce.


just about any veg can be put in this. the core ingredients are the chicken, onion, pesto, pasta, mixed herbs and chopped tomato. other than that, feel free to change the veg as you like, according to the contents of your kitchen. (for example, i had no olives when i did this the other night, and it was fine without. we just like olives. a lot.)

this freezes well. You can either freeze the sauce alone, or you can boil extra pasta, and mix it with the sauce and freeze that way. if you choose to go this route though, do make sure your pasta is thoroughly coated with all the sauce – this prevents it going rubbery when its reheated in the microwave.