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Chicken Pesto Pasta

The taste of this pesto is unreeeeeeal!


  • 500g chicken breast, cut into cubes

  • 400g oyster mushrooms, halved

  • 500g cherry tomatoes, halved

  • 1 tablespoon of butter/ghee, halved

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • Pasta of choice (we used a pulse pasta)

Pesto Ingredients:

  • 1 cup walnuts (or pine nuts)

  • 3 cups fresh basil leaves

  • 2 cups fresh baby spinach leaves

  • 3-4 cloves garlic

  • 2/3 cup extra virgin olive oil

  • ¾ teaspoon salt

  • ½ cup of nutritional yeast (or parmesan cheese if you like)


  1. Heat half the butter in a large skillet over medium heat

  2. Coat the chicken in the salt and pepper, then add to pan

  3. Meanwhile start cooking your pasta according to the packet instructions

  4. Once the chicken is cooked, set aside in a separate bowl for now

  5. Add remaining butter to the pan, and start cooking the tomatoes and mushrooms

  6. In the meantime, add all pesto ingredients to a food processor and blend until it forms a smooth-ish mixture (no major lumps)

  7. When the tomatoes and mushrooms have wilted and shrunken a little bit, add the chicken back in to the skillet as well as the drained pasta

  8. Add the pesto, minus a couple of tablespoons worth, into the skillet and mix thoroughly until well combined with the other ingredients

  9. Divide the mixture into bowls, top with a dollop of pesto and salt and pepper to taste

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