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Pesto linguine with chicken & zucchini

  • 0:25 Cook
  • 4 Servings


  • 400g linguine
  • Olive oil spray
  • 1 (about 300g) single chicken breast fillet, thinly sliced
  • 2 zucchini, trimmed, thinly sliced diagonally
  • 2 garlic cloves, crushed
  • 80g (1/3 cup) bought basil pesto
  • 1/2 cup fresh basil leaves, coarsely torn
  • 20g (1/4 cup) coarsely grated parmesan


  • 1
    Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  • 2
    Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray to grease. Add the chicken and cook for 2 minutes each side or until cooked through. Transfer to a plate. Increase heat to high. Add the zucchini and garlic, and cook, stirring occasionally, for 2 minutes or until the zucchini is tender.
  • 3
    Add the chicken, zucchini mixture, pesto and basil to the pasta and toss to combine. Divide among serving bowls and top with the parmesan to serve.

Source: taste.com.au


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