Chicken & Watercress Pesto Linguine

This recipe features in these meal plans: Home-made Treats.

Linguine tossed with home-made watercress pesto, chicken and sun-dried tomatoes.


  • 2 skinless chicken breast fillets, cut into 1cm strips
  • 75g of watercress
  • 4 tbsp Parmesan cheese, grated
  • 180g of linguine pasta
  • 4 tbsp olive oil
  • 60g of sun-dried tomatoes, chopped
  • 1 clove of garlic, chopped
  • 1 tsp lemon juice
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £3.26
  • Store cupboard: Basic
  • Calories per serving: 1256
  • 5-a-day per serving: 0.8
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Chicken & Pesto Linguine photo

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  1. To make the pesto, place the watercress and garlic in a food processor or mortar and pestle and blend until it becomes a thick paste. Gradually add in 3 tbsp olive oil, 2 tbsp Parmesan and the lemon juice and blend until smooth. Season to taste with salt and pepper and set aside.
  2. Cook the linguine according to the packet instructions.
  3. Meanwhile, heat 1 tbsp olive oil in a frying pan and fry the chicken for 5-6 minutes, or until lightly browned and cooked through.
  4. Drain the pasta and toss with the cooked chicken, sun-dried tomatoes and watercress pesto. Divide between plates, top with the remaining 2 tbsp Parmesan and serve immediately.

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