Pasta with Pesto & Chicken: singleton's indulgence; vegetarian & vegan option

Appealing pasta for a quick midweek meal...

Creamy spaghetti, rich intense pesto & chicken: who could ask for more?
(with Chinese Leaf, Cucumber & Apple Salad)

Unless you're a carb-phobe, pasta is a popular quick meal.  

Not the healthiest of course but thankfully, supermarkets are now stocking wholemeal/higher fibre pastas.

And if you are wheat-free, there are plenty of spelt pastas available in various shapes.  Spelt tends not to swell up as much as wheat when cooked but the texture is similar, the flavour is good and it's easy to digest.  You don't end up dozy after dinner.

This recipe is very easy recipe and the pasta can be cooked in advance.  (see tips below)

It will also use up leftover chicken or other proteins.

The sauce is creamy, true, but single - not double - cream is called for.  Frankly, the dish tastes so good, and is so quick and easy, it's worth it.  

Cost: pennies if you have leftovers and pesto; a little more if you're buying or making pesto

Serves: 1-2

Ingredients:

120-150gm/generous 4-5oz spaghetti 

3-4 tbsp good pesto

130ml single cream

113gm/4oz shredded leftover chicken

Method:

1. Cook & drain spaghetti, saving some cooking liquid. (See pre-cooking pasta, below)
2. Heat cream in a med frying pan until small bubbles form at the edges
3. Swirl in a generous 3 tb pesto
4. Add pasta and a few tablespoons cooking water; the sauce should be glossy, not gloopy; toss until amalgamated
5. Scatter over chicken; serve in a warmed dish

Garnish: Dribble over a teaspoon or so of pesto (optional)

 Comments:

'I loved it.  I lived in Italy for 6 years so I know pasta and yours is as good as any  in Rome.'  Retired priest

'If I'm going to indulge in carbs, this is the way to do it!' Retired writer

Tips:

• Pre-cooking pasta: cook as normal but cut 3 minutes off the cooking time; the pasta will be very al dente.  Drain, rinse in cold running water; drain agin; add a little olive oil & mix to coat. When cool, refrigerate covered up to two days.  When ready to serve, set a good sized pan of water to boil; add pasta, cook  3 minutes or until al dente.  Add to hot sauce
• Make this a vegetarian dish by not adding animal protein; make it vegan by using vegan pesto and oat or soya cream

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.