Pesto Pasta Pots

We like the idea of a pasta pot for lunch, but the supermarket options are often underwhelming… our Pesto Pasta Pots solve that problem! 

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Cook: 35 mins


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Preheat oven to 200°C/ 450°F. Cover chicken breast with cling film and bash until 1-2cm thick. Transfer to a baking dish, then add olive oil, smoked paprika, garlic granules, lemon juice and salt and pepper to taste. Coat chicken breast in seasoning, place lemon in baking dish and bake for 20-25 mins.
Add all pesto sauce ingredients to a food processor or blender and blitz for roughly 30 seconds until fully incorporated.
Bring large saucepan of salted wear to boil and cook pasta. We don’t want al dente pasta as we will be eating this cold, so make sure you cook for the full cooking time on packet instructions. When cooked, drain and rinse under cold water - this is to stop the pasta cooking further.
Mix pasta and 3 tbsp of pesto sauce and then add cherry tomatoes. Once chicken is baked, leave to rest for a few mins then cut into bite-sized pieces. Pack your pesto pasta into 4 pots (we reused the pots from shop bought pasta pots) and then add chicken on top.

Nutritional Info

Per serving:  

Cals – 508 

Carbs – 62g  

Protein – 35.9g  

Fat – 13g 


Serves 4

For the Pesto Sauce:

  • 80g of basil.
  • 115g of olive oil.
  • 50g of parmesan - grated.
  • 50g of pine nuts - toasted.
  • 1/2 tsp of salt.
  • 1 shallot - finely chopped.
  • Juice of 1/2 a lemon.

The Rest:

  • 450g of chicken breast.
  • Tbsp of extra virgin olive oil.
  • Tsp of garlic granules.
  • Tsp of smoked paprika.
  • 1 lemon - cut in half.
  • Salt and pepper.
  • 450g of Conchiglie pasta.
  • A handful of cherry tomatoes - halved.
  • A squeeze of lemon juice.
  • Grated parmesan, to garnish.

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