If you’re looking for a satisfying and delicious recipe, then look no further: try out our chicken and pesto fettuccini.
Fettuccini is a flat, noodle-like pasta and is a great option to introduce more carbs into your diet.
We’re here to show you how to make your own homemade creamy pesto for a tasty low calorie pasta dish. You can also add freshly cooked chicken for a boost of protein, along with sundried tomatoes for a burst of flavour.
This chicken and pesto pasta dish makes four servings and is easy to make and enjoy right away or as leftovers for lunch the following day.
Satisfy your hunger (and tastebuds!) and try this recipe today.
Chicken and Pesto Fettuccini
- Prep Time
- 20 mins
- Cook Time
- 30 mins
- 300 g dry fettuccini
- 20 g basil, chopped
- 4 cloves of garlic, chopped
- 2 tbsp parmesan cheese
- 300 g soft ricotta cheese
- 2 tbsp finely chopped pine nuts
- 65 ml chicken stock
- 50 g partially sun-dried tomatoes
- 200 g cooked chopped chicken
For allergens, always check the ingredients list of each product used. This recipe contains milk and nuts.
Cook pasta in boiling, salted water for 5-7 minutes or until al dente.
Drain and rinse.
To make the homemade pesto, place basil, garlic, parmesan cheese, ricotta, pine nuts, and chicken stock in food processor and blend until smooth.
Stir homemade pesto through the hot pasta.
Blot sundried tomatoes with kitchen paper to remove any oil and then coarsely chop.
Fold tomato and cooked chicken into pasta and reheat in the microwave for 2 – 3 minutes.
Serve with a salad.
Amount per serving
* The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutritional values will change.
For another low-calorie chicken recipe, try our tasty Thai green chicken curry:
This low-calorie chicken curry recipe makes a brilliant fakeaway idea.