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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.

Ingredients

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
Print Recipe

Tasty?

57 cooks think so

Method

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.
Cook the linguine according to the packet instructions.
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.
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.