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healthy cholesterol lowering food

Pesto Chicken

Serves 2
Preparation time
30 min
  • 125g
    bag basil leaves
  • 25g
    pine nuts
  • 15g
    Parmesan cheese broken in pieces
  • 1
    clove garlic
  • 40g
    (for the pesto) Olive Spread
  • 15g
    (for the chicken) Olive Spread
  • 2 x 150g
    skinless fresh chicken breasts
  • 160g
    pasta of your choice
  • Steamed broccoli and beans to serve
  1. To make the pesto, place the basil in a small food processor or liquidiser and blend until roughly chopped. Add the pine nuts, cheese and garlic and blend again. Add the Benecol® Olive Spread and blend to a rough paste. Set aside.
    Preheat the oven to Gas mark 6/200ºC/fan oven 180ºC. Melt 15g Benecol® Olive Spread in a frying pan and heat until hot. Add the chicken breasts and cook for 10 minutes, turning frequently to brown both sides. Place on a baking sheet and cook in the oven for about 10 minutes until completely cooked through.
  3. Cook the pasta according to the pack instructions and drain well. Stir in the pesto, cover the pan and leave to melt for a minute or two. Serve the chicken and pasta with the vegetables.
Products used in this recipe