Chicken pesto bake


  • 1 chicken breast
  • 4 double handfuls pasta
  • 3 tablespoons of creme fresh
  • 1 1/2 tablespoons of pesto
  • Lemon
  • Splash of milk
  • Peas or other green veg
  • Lump of cheddar, grated / grated Parmesan
  • 1/2 ball of mozzarella


  • Heat oven to 180 degrees centigrade. Cook chicken breast in a tin foil parcel in the oven, with a nob of butter and seasoning (this can be done in advance when you have the oven on for other things or you can use left over pre cooked chicken
  • Cook pasta in salty water until al dente * Drain and cool by running under cold water
  • Add creme fresh, pesto and a squeeze of lemon juice to the pasta. Mix
  • Rip the chicken into small bite size pieces and add to the mix
  • Add a splash of milk to the mix
  • Add 2 handfuls of frozen peas or the equivalent of other veg (this ones got broccoli)
  • Transfer to an oven proof dish and season
  • Spread the cheese across the top
  • Put under the grill for 20 minutes, until it’s heated through and the tops golden.
  • Let it cool for a couple of minutes before digging in