For this easy family favourite, you’ll dress up pretty farfalle pasta bows in a creamy pesto and cheese sauce. Make it deliciously moreish with succulent chicken breast, sweet red onion and wilted baby leaf spinach. Add an extra boost of flavour with fresh basil and grated cheddar. A simple weeknight win!
Prep Time
20 min
Cuisine
Italian
Use within
4-5 days
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1 soft cheese pot (50g)<span class="strong">†</span>
20g cheddar cheese<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
837 kJ 199 kcal
3331 kJ 793 kcal
Fat of which saturates
6.7 g 2.8 g
26.6 g 11.1 g
Carbohydrate of which sugars
20.1 g 1.9 g
79.9 g 7.5 g
Fibre
1.3 g
5.1 g
Protein
14.3 g
57.1 g
Salt
0.97 g
3.84 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.
Ingredients contain
1 red onion
red onion
10g basil
basil (100%)
1 large British chicken breast fillet
chicken breast fillet (100%)
80g baby leaf spinach
spinach
200g farfalle pasta bows
semolina of durum wheat (gluten), water
1 classic nut pesto pot (45g)
sunflower seed oil, italian basil (36%), cashew (nut), grana padano pdo cheese (milk, rennet, salt, preservative: lysozyme from egg (e1105), glucose, pecorino romano pdo cheese (milk, salt, rennet), sea salt, crushed pine kernels, extra virgin olive oil, whey protein (milk), flavourings, potato flakes, spices, antioxidant: rosemary extract; acidity regulator: lactic acid
Allergens highlighted by † (gluten, milk, 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 cooked, 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 breast[s] 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 onions
Add 1/2 [1] Knorr chicken stock cube, the soft cheese, classicbasil nut pesto, half the grated cheddar and 100ml [200ml] reserved starchy cooking water to the pan
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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