Chicken Pesto with Pasta and Vegetables

My colleague bought in a pesto dish last week and the smell made me have massive pesto cravings hence why I created this recipe at the weekend. Easy to make and delicious to eat, I could eat this all day everyday!

Ingredients – makes 5 lunches

  • 250g Wholemeal Fusilli Pasta
  • 400g Chicken Breasts Fillets
  • Sacla Classic Pesto
  • Olive Oil
  • 200 – 300g Green Beans
  • 100g Cherry Tomatoes
  • 160g Sweetcorn
  • Handful of Fresh Basil Leaves
  • Salt
  • Pepper


  1. Pasta: Pop into a saucepan of boiling water for about 12 mins. Once it is cooked through drain the pasta and then put it into tupperware.
  2. Green Beans: Chop the ends off the green beans then chop them into small bite size pieces. Steam for 5 mins or until soft enough to eat. Place in a tupperware
  3. Tomatoes: Pre-heat the oven to 180°C. Cut the tomatoes in half and place on a baking tray. Drizzle 1 tbsp of olive oil over the tomatoes and some salt and pepper and place in the oven for about 10-15 mins until the tomatoes are “squishy” (not the professional term!) Place in a tupperware with the green beans. 
  4. Chicken: Cut the fillets into slices. Heat 1 tbsp of olive oil in a frying pan over a medium heat. Place the chicken into the frying pan and add a tsp of the pesto sauce onto the chicken then mix around so all the chicken is coated. Place in a tupperware.
  5. Each morning I put 50g of the pasta into a container and take a tsp of pesto and mix it in with the pasta. I then add the vegetables including some sweetcorn and mix it in. Then add the chicken and roughly tear up some basil leaves to put on top.IMG_3100

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