Creamy Pesto Pasta with Slow Cooked Chicken
This slow-cooked creamy pesto and chicken pasta by Leah Itsines uses San Remo Penne Pulse Pasta to create a comforting, delightfully saucy meal for those living a gluten-free lifestyle. It is the perfect high-protein, high-fibre recipe for the family to enjoy together, or to meal-prep for the week ahead.
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prep time10minuti
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cook time255minuti
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serves4people
Ingredients
Method
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To a slow cooker, add the pesto, thickened cream and chicken stock. Mix to combine, then add the chicken breast and cover with as much liquid as possible.
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Cover and slow cook for 4 hours on high, or 8 hours on low.
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Remove the chicken, shred or slice, then return it to the sauce.
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Add the spinach and parmesan to the sauce and leave until the spinach has wilted and everything is well combined.
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Meanwhile, cook the San Remo Penne Pulse Pasta in a large pot of salted boiling water according to packet instructions.
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Add the cooked pasta straight into the sauce in the slow cooker. Taste and season with extra salt and pepper if required.
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Serve with extra shaved parmesan on top. Enjoy!.
Tips & Tricks
- Make sure to use Gluten-free chicken stock and pesto to make sure the dish remains compltely gluten-free.
- Achieving the Perfect Sauce Texture: Reserve some pasta water to help create a starchy, silky sauce when added to the combined ingredients.
- Common Mistakes to Avoid: To avoid common mistakes, take pasta off the heat just before it reaches al dente since it will continue cooking in the sauce, keep the heat low when adding cheese to prevent it from separating, and don’t forget to taste and adjust the seasoning as the sauce develops to ensure the best flavour.
