Rosemary chicken with pesto pasta

My basil plant is looking very healthy at the moment and as soon as I brush past and smell it I immediately think of pesto.  A huge bowl of pasta topped with an oily pesto isn't a great dinner, but in his "15 minute meals" Jamie Oliver has a wonderful pesto pasta served with chicken and a wide variety of veggies.  I have changed this recipe around a bit as I find in the 15 and 30 minute meals Jamie jumps all over the place and I need to cook in a more orderly fashion!  This is a meal that my children adore and I like to serve it the night before a cross country carnival or rugby comp.  If I am feeling particularly energetic I add some zucchini noodles in the place of some of the pasta. Green beans and spinach are a wonderful source of dietary fibre which helps lower LDL cholesterol.  Chicken breast, almonds and parmesan are all good sources of protein which keeps you feeling fuller for longer.

taken from Jamie Oliver's 15 minute meals

Rosemary chicken with pesto pasta
Author: rachel
Prep time:
Cook time:
Total time:
Serves: 4-6
  • Chicken
  • 2x 200g skinless chicken breasts
  • 1 tsp fennel seeds
  • 2 sprigs of fresh rosemary
  • 1 tbsp olive oil
  • 4- 5 cloves of garlic
  • punnet ripe cherry tomatoes
  • Pasta & Pesto
  • 250g green beans
  • 1 big bunch of fresh basil
  • 50g blanched almonds
  • 50g parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 1 lemon
  • 1 clove of garlic
  • 250g dried pasta, pappardelle is nice
  • 200g baby spinach
  1. Put the basil leaves, almonds, parmesan, garlic, extra virgin olive oil and lemon juice into a food processor and blitz until smooth. You might need a spoonful of pasta cooking water (see step 5) to loosen.
  2. Cut the chicken breast horizontally in half so that it is butterflied out. Season your chicken with salt, pepper, fennel seeds and rosemary leaves over greaseproof paper and then bash to flatten with a rolling pin. Put it in to the frying pan with your olive oil and the bashed, unpeeled garlic cloves. You will need to turn it after about 4 minutes and cook until golden.
  3. Cook your pasta in a large saucepan according to packet directions. Trim your beans, and add them to the pasta for the last 5 minutes.
  4. Halve your cherry tomatoes, add them to the chicken and shake the pan. Stir the spinach into your pasta pan and drain but reserve a little of the water.
  5. Return everything to the pan, pour in your pesto and splash in the water until smooth and silky. Slice your chicken breasts in half and serve with the tomatoes on top.


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