• 300 g penne
  • 100 g fresh green pesto
  • 1 tbsp olive oil
  • 2 courgettes, trimmed, halved lengthways and cut into crescents
  • 300 g cooked roast chicken, cut into bite-size pieces
  • 4 tomatoes, diced
  • 30 g Parmigiano Reggiano, shaved


  1. 1

    Cook the penne in a large pan of boiling water for 10 minutes until al dente. Drain and toss together with the pesto.

  2. 2

    Meanwhile, heat the oil in a large pan, add the courgettes and cook for 5 minutes until softened. Add the pesto-coated pasta along with the chicken and tomatoes. Season with freshly ground black pepper and toss to combine.

  3. 3

    Divide between bowls and garnish with the Parmesan shavings.

Nutritional Details

Each serving provides
  • Energy 2633kj 629kcal 31%
  • Fat 30.5g 44%
  • Saturates 7.3g 37%
  • Sugars 7.3g 8%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 762kj/182kcal

Each serving provides

54.6g carbohydrate 3.6g fibre 32.2g protein

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