Pesto Pasta with Vegetarian Pulled Chicken



Pesto Pasta is a classic recipe and tastes great with the addition of Linda McCartney’s Vegetarian Pulled Chicken. Making your own pesto is quite simple and super tasty but if you don’t have time a store bought pesto will do the trick.


65g basil leaves
60g toasted pine nuts
1 garlic clove
40g grated Italian hard cheese
4 tablespoons olive oil
400g penne pasta
300g pack frozen Linda McCartney Vegetarian pulled chicken


To make the pesto blend the basil, 30g pine nuts, garlic, grated Italian hard cheese and 3 tablespoons olive oil in a food processor until smooth. Season with salt and ground black pepper to taste.

Cook the pasta following packet instructions, until al dente. Drain, keeping back a ladle-full of cooking water.

Meanwhile heat the remaining tablespoon of oil in a large frying pan over a medium heat and add the frozen Linda McCartney Vegetarian Pulled Chicken. Cook, stirring, for 3 minutes.  Stir in 4 tablespoons water and cook for another 4-5 minutes, stirring, until steaming hot. Season to taste, then add the cooked pasta to the pan. Stir in the pesto sauce and remaining pine nuts, adding enough reserved cooking water to loosen the mixture. Serve immediately.

Share & Print

Back To Our Kitchen