The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pesto chicken penne with peas
Chicken simmered in a pesto cashew cream sauce with peas and penne.
Ready in 20
High protein
New
Low sat fat
Serving size
Ingredients
- 120g brown rice penne (use half) (Eggs)
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 tbsp basil pesto (use half) (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 2 garlic clove
- 150g peas (use half)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 150g diced British Free Range chicken breast
- 1 shallot (use half)
Nutritional Information
Calories: 684
Protein: 55g
Carbs: 61g
Fat: 24g
Ingredients
- 2 garlic clove
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 120g brown rice penne (Eggs)
- 2 tbsp basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 300g diced British Free Range chicken breast
- 150g peas
- 1 shallot
Nutritional Information
Calories: 679
Protein: 55g
Carbs: 60g
Fat: 24g
Pesto chicken penne with peas
Chicken simmered in a pesto cashew cream sauce with peas and penne.
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Cooking Instructions
- Boil a kettle. Dissolve half the stock cube in a jug with 100ml boiling water. Half fill a large saucepan with boiling water. Add the penne and boil for 7-8 mins. Add the peas for the final 3 mins of cooking, then drain all together.
- Thinly slice the shallot. Finely chop or crush the garlic.
- Heat a medium pan with 1 tsp oil on a medium-high heat. Add the chicken, shallot and garlic and sauté for 7-8 mins until starting to caramelise. Then add the stock, cashew cream, nutritional yeast and just half the pesto and simmer for 2-3 mins, until the chicken is cooked through. Season with black pepper. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Stir the penne and peas through the sauce and serve with a drizzle of the remaining pesto.
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