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Recipe - Chicken Pesto Pasta


· 500g asparagus, trimmed

· 3 tablespoons olive oil, divided

· Kosher salt and freshly ground black pepper, to taste

· 500g whole wheat penne pasta

· 500g boneless, skinless chicken breasts, cut into 1-inch chunks

· 1/2 cup cherry tomatoes

· 1/2 cup basil pesto, homemade or store-bought

· 2 tablespoons chopped fresh parsley leaves


1. Preheat oven to 200 degrees C. Lightly oil a baking sheet or coat with non-stick spray.

2. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast for 8-12 minutes or until tender but crisp. Let cool before cutting into 1-inch pieces.

3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

4. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add to skillet and cook until golden, about 3-4 minutes; set aside.

5. In a large bowl, combine asparagus, pasta, chicken, tomatoes and pesto.

6. Serve up, garnished with parsley, if desired.

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