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Prep
5m
Cook
30m
Total
35m
Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Nutrition
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Step 1
Preheat the oven to 200°C.
Step 2
Add the chicken, feta, tomatoes, and spinach to a large ovenproof dish. Add the pesto on top of the chicken so it is coated. Drizzle everything with olive oil and bake for 25 minutes.
3 Chicken breasts
200 g Feta cheese
3 tbsp Pesto
2 tbsp Olive oil
220 g Cherry tomatoes
150 g Spinach
Step 3
Meanwhile, boil the pasta in salted water and drain, reserving around 100 ml of pasta water.
250 g Pasta
100 ml Pasta water
Step 4
Remove the dish from the oven and use two forks to shred the chicken. Squash the tomatoes and feta, then mix everything together with the reserved pasta water to create a cheesy pesto sauce.
Step 5
Add the pasta to the dish, mix well, and serve.
For
4
M
I
3
Chicken breasts
200
g
Feta cheese, block
3
tbsp
Pesto
2
tbsp
Olive oil
220
g
Cherry tomatoes
150
g
Spinach
250
g
Pasta, dried, of choice (I used wholewheat)
100
ml
Pasta water, reserved
Per Serving
Calories
632kcal
Fat
27g
Saturates
10g
Carbs
54g
Sugar
6g
Protein
43g
Fibre
4g
Sodium
772mg
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Jennifer S
3 months ago
Very tasty. Added a bit of pasta water to make the sauce go further. Will definitely make again. Used frozen spinach and that worked too.
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Beth
3 months ago
Good thinking with the pasta water, and good to know re the spinach, I always forget to buy that frozen! Thanks Jennifer 😘
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