For this speedy supper, you'll sauté sweet Romano pepper with diced British chicken, crème fraîche and ready-to-eat red pesto. Garnish with fresh basil and grated cheddar and hey pesto, dinner is ready!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.2 g||4.3 g|
|Protein||12.5 g||43.1 g|
|Salt||0.89 g||3.09 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-high heat
Meanwhile, deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into rings, discarding the stalks
Once hot, add the diced chicken breast and sliced Romano pepper to the pan with a pinch of salt and cook for 3-4 min or until the chicken has browned slightly
Dissolve the Knorr chicken stock cube[s] in 150ml [200ml] boiled water and set aside
Meanwhile, add the quick cook amorini pasta to a pot with plenty of boiled water and a large pinch of salt, then bring to the boil over a high heat
Cook the amorini for 3-4 min or until cooked with a slight bite
Once done, drain the amorini, reserving a cup of the starchy pasta water, and return it to the pot with a drizzle of olive oil
Once the chicken has browned slightly, add the chicken stock, sun-dried tomato nut pesto, tomato paste and crème fraîche
Season with a pinch of salt and pepper and cook for 3-4 min further or until the chicken is cooked through (no pink meat!) and the sauce has thickened
Note: Please make sure you cook your chicken thoroughly (until piping hot!) as cooking equipment varies
Meanwhile, strip the basil leaves from their stems and chop them roughly, discard the stems
Grate the cheddar cheese
Add the drained amorini to the pan and give everything a good mix up until it's fully coated in the sauce – this is your creamy red pesto chicken pasta
Tip: Add a splash of starchy pasta water if your sauce is looking a little dry
Serve the creamy red pesto chicken pasta and garnish with the chopped basil leaves and grated cheddar cheese