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Recipe of the week:Creamy Chicken spinach and pesto pasta

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A quick, nutritious evening meal packed with lean protein, complex carbs, and healthy fats ready in under 15 minutes!







⏱️ Total Time: 15 minutes


Prep: 5 mins | Cook: 10 mins Serves: 1


🛒 Ingredients

  • 120g chicken breast, diced

  • 60g wholewheat pasta (dry weight)

  • 1 tsp (5g) olive oil

  • 30g light cream cheese

  • 1 tbsp (20g) green pesto

  • 30g cherry tomatoes, halved

  • 1 large handful fresh spinach (~40g)

  • Salt & black pepper, to taste

  • Optional: squeeze of lemon juice or sprinkle of parmesan


👩‍🍳 Method


  1. Boil the pasta: Bring a pot of salted water to a boil and cook the pasta for 8–10 minutes, until al dente. Reserve a small cup of the pasta water before draining.

  2. Cook the chicken: Heat olive oil in a non-stick frying pan over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5–6 minutes, stirring occasionally until golden and cooked through.

  3. Make the sauce: Reduce the heat to low. Add the light cream cheese and pesto, stirring until creamy. Add a splash of the reserved pasta water if it’s too thick.

  4. Add veggies & combine: Toss in the spinach and cherry tomatoes, stirring for 1–2 minutes until wilted. Add the cooked pasta and mix everything together.

  5. Serve: Finish with a squeeze of lemon juice or a small sprinkle of parmesan if desired. Serve warm.


⚖️ Nutrition per Serving

Nutrient

Amount

Calories

~600 kcal

Protein

40g

Carbohydrates

50g

Sugars

6g

Fat

25g

Saturates

5g

Fibre

7g

Salt

0.8g

💡 Quick Tips

  • Swap chicken for turkey breast or prawns for variety.

  • Make it vegetarian with 120g Quorn pieces or 150g tofu.

  • For extra fibre and micronutrients, stir in some peas or courgette ribbons.

  • Batch cook by doubling ingredients it keeps well for 2 days in the fridge.

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