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.
Chicken & Olive Casarecce with Red Pesto & Rocket
Our brown rice casarecce pairs beautifully with tender free-range British chicken and a medley of vibrant veg. Simmer away in a rich sauce, infused with warm paprika, creamy red pesto, sweet balsamic and tangy olives. Finish with leafy rocket and a sprinkle of lemon zest for extra freshness.
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 40g rocket
- 4 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 2 tbsp tomato purée
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 250g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 600g diced British Free Range chicken breast
- 20g pitted green olives
- 2 pepper
- 4 garlic clove
- 1 unwaxed lemon
- 400g baby tomatoes
- 1 onion
Nutritional Information
Calories: 598
Protein: 46g
Carbs: 64g
Fat: 18g
Chicken & Olive Casarecce with Red Pesto & Rocket
Our brown rice casarecce pairs beautifully with tender free-range British chicken and a medley of vibrant veg. Simmer away in a rich sauce, infused with warm paprika, creamy red pesto, sweet balsamic and tangy olives. Finish with leafy rocket and a sprinkle of lemon zest for extra freshness.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a measuring jug, a sieve & a grater
Time to prep
- Finely dice the onion. Dice the peppers into 1cm chunks. Finely chop or crush the garlic. Halve the tomatoes. Roughly chop the olives. Zest and quarter the lemon
Cook the chicken & boil the pasta
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 6 mins, until golden. Season with salt and pepper
- Add the onion and pepper and cook for another 6 mins, until the veg has softened. Season with salt and pepper
- Meanwhile, add the casarecce to the saucepan and boil for 8-9 mins, until cooked, then drain
Simmer the sauce
- Add the tomatoes, garlic, smoked paprika & oregano blend and tomato puree to the chicken pan. Cook for 1-2 mins
- Stir in the balsamic vinegar, red pesto, olives and 200ml water. Bring to a boil and simmer for 3-4 mins, until the sauce is thickened and the chicken is cooked through
Finishing touches
- In the medium bowl, toss the rocket with the juice from half the lemon (or to taste) and 1 tsp olive oil. Season with salt and pepper
- Stir the cooked pasta into the sauce and toss to coat. Add a splash of water if needed. Season with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken casarecce into bowls, topped with the rocket. Sprinkle over the lemon zest and garnish with the remaining lemon wedges
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