Pesto Chicken & Bow-Tie Pasta Bowl
with Green Beans & Parmesan
Put your best-o foot forward with this tasty pesto. We’ve livened up classic pasta with succulent chicken, green beans and baby spinach.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
red onion
1 bag
green beans
1 packet
chicken breast
2 packet
farfalle
(Contains Gluten; May be present: Egg, Soy. )
1 tub
traditional pesto
(Contains Milk, Tree Nuts;)
1 bag
baby spinach leaves
3 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Trim the ends of the green beans, then slice in half. Thinly slice the red onion. Cut the chicken breast into 1cm strips.
Add the farfalle pasta to the saucepan of boiling water and cook for 8 minutes. Add the green beans and cook for a further 2 minutes, or until the pasta is 'al dente' and the beans are tender. Drain and return to the saucepan. Drizzle with olive oil to prevent sticking and toss to coat.
While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the red onion and cook for 3-4 minutes, or until softened.
Add the chicken to the onion and cook for 6-7 minutes, or until cooked through. Season with a pinch of salt and pepper. TIP: Try to cook the chicken in a single layer to avoid overcrowding.
Add the chicken strips, red onion, traditional pesto and the salt to the saucepan with the farfalle and beans. Toss to combine. Season to taste with salt and pepper. TIP: Seasoning is key in this dish so taste, season and taste again! Add the baby spinach leaves and toss to combine.
Divide the pesto chicken and bow-tie pasta between bowls. Top with the grated Parmesan cheese.