Chicken Pesto Pasta Recipe
This is such a simple pasta dish for dinner and leftovers can be eaten cold for lunch the following day - it's perfect as a pasta salad.
Servings 4 servings
Ingredients
- 300 g cooked pasta left to cool
- 200 g cooked sliced chicken breast
- 150 g cherry tomatoes quartered
- 50 g rocket
- 4 heaped tablespoons green pesto
Instructions
- Put all the ingredients into a saucepan or mixing bowl and mix well.
- Distribute between 4 containers and refrigerate until ready to eat.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.