Chicken Pesto Pasta
A UK lunch recipe with 795 kcal and 65g of protein per serving, costing roughly £3.00 to make.
795kcal
65gProtein
83gCarbs (est.)
23gFat (est.)
£3.00Per serving
Ingredients
- chicken breast150g
- pasta80g, uncooked
- pesto2 tbsp
- cherry tomatoes8
- parmesan15g
Method
- Cook the pasta in well-salted boiling water according to packet instructions until al dente. Before draining, save a small cup of the pasta water.
- While the pasta cooks, season the chicken breast and pan-fry over medium heat for 6-7 minutes per side until cooked through (internal temp 74°C, or juices run clear). Rest for 3 minutes, then slice.
- Drain the pasta and return it to the pan off the heat. Add the pesto and a splash of the reserved pasta water, and toss — the starchy water helps the pesto coat every piece.
- Stir through the halved cherry tomatoes.
- Top with the sliced chicken and a scattering of parmesan. Serve hot or cold — it works well as a packed lunch the next day.
Meal-prep note
Keeps well cold or reheated for 3-4 days — a solid make-ahead lunch.
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Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.