Chicken Pesto Pasta w/ Asparagus

Serves: 1


  • 100g penne pasta
  • 1 tsp extra virgin olive oil
  • 4 spears asparagus, hard ends removed, cut into thirds
  • 1 boneless, skinless chicken breast fillet, cut into 4cm strips
  • Roza’s Gourmet Traditional Pesto 240ml
  • ½ tbsp extra virgin olive oil



  1. Cook pasta according to the packaging directions. In the last 2 minutes of cooking time, gently add in the asparagus. Drain the pasta when al dente, and reserve ¼ cup of the pasta water.
  2. Add olive oil to a pan over medium heat and sauté chicken breast for 3-4 minutes. Add in pasta, asparagus and pesto and stir in 2 tbsp of reserved pasta water. Season with salt and pepper and cook for a further 2 ½ minutes, stirring constantly. Serve.


  • Garnish with grated parmesan cheese, fresh basil leaves or oil packed sundried tomatoes (cut into strips).
  • The addition of pasta water to the sauce helps to add flavour and thicken the sauce.

  • Date October 19, 2021
  • Tags Asparagus, Chicken Breast, Dinner, Lunch, What's NEW