For this simple, comforting farfalle, you'll stir up a creamy pesto and cheese sauce with succulent chicken breast, sweet red onion and wilted baby leaf spinach. Sprinkle with cheese, and serve!
Prep Time
20 min
Cuisine
Italian
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1 soft cheese pot (50g)<span class="strong">†</span>
2 x 125g British chicken breast fillets
Typical Values
per 100g
per serving
Energy
836 kJ 199 kcal
3202 kJ 761 kcal
Fat of which saturates
6.7 g 2.8 g
25.7 g 10.6 g
Carbohydrate of which sugars
21.4 g 2.1 g
82.1 g 7.9 g
Fibre
1.3 g
4.8 g
Protein
12.8 g
49.2 g
Salt
0.99 g
3.81 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, gluten, egg, nut, celery)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Add the farfalle pasta bows to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite
Once done, drain and reserve about 200ml [400ml] starchy cooking water
2
While the pasta is cooking, peel and finely slice the red onion[s]
Cut the chicken breasts into bite-sized pieces
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced red onion with a pinch of salt and cook for 2-3 min or until starting to soften
4
Once starting to soften, increase the heat to medium-high, add the chickenpieces and cook for 7-8 min or until golden and cooked through (no pink meat!)
5
Meanwhile, grate the cheddar cheese
Chop most of the basil, including the stalks (save some basil leaves for garnish)
6
Once done, add the cooked pasta to the pan with the chicken and onion
Add 1/2 [1] Knorr chicken stock cube withthe chopped basil, soft cheese, classicbasil nut pesto, half the grated cheddar and 100ml [200ml] reserved starchy cooking water
Give everything a good mix up and cook for 1-2 min or until the sauce is creamy and starting to thicken
7
Wash, then pat the baby leaf spinach dry
Add the spinach and stir through until wilted – this is your creamy chicken & pesto farfalle
Tip: If the sauce is looking a little dry add a splash more starchy cooking water
8
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