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Boil a large pan of water, add a good pinch of salt and start cooking the pasta according to the packet instructions.
Heat a small frying pan on a medium ring. Add the olive oil (one good glug will be fine), and add the diced chicken breast. Cook the chicken breast for 5 minutes, turning the pieces frequently so that they don’t burn. If the chicken isn’t colouring, add a teaspoon of butter to the frying pan.(If you are using leftover roast chicken fry it for a minute to warm it through.)
When the chicken has cooked through and has some colour, add the cream cheese and pesto – one heaped tablespoon of each. Stir together with the chicken. Scoop out an espresso cup of the pasta water and stir into the chicken along with half the grated cheese to make a sauce.
When the pasta is nearly cooked, add the peas to the pan to cook.
Drain the pasta and peas, and add to the sauce. Stir well together and serve immediately, garnished with the remainder of the cheese.