I always crave this, no matter what time of the year – I do love other comforting, warming foods during autumn/winter but this seems to hit the spot every single time, it’s also a really quick and easy lunch or dinner recipe – loved by all #winning. 

I don’t always buy cream so the (milk + cheese) is a super trick to creating creaminess to the pasta! 

Makes 4 servings

🟢Ingredients 

– 400g Penne pasta 

– 2 tbsp green pesto (or red pesto)

– 2 handfuls of spinach (chopped if preferred)

– 1 handful fresh basil (chopped if preferred) 

– 2 chicken breasts – cooked and diced/shredded 

– 1 cup grated cheddar 

– 100ml milk 

🟢Method

Cook pasta, drain and on low heat add ingredients as above. You can cook the chicken in the pan beforehand and add the pasta + ingredients to it.

⏰ 20mins

👶🏼 6m+ (shred chicken) 

❌ Allergens – wheat, nuts, dairy

❄️ refrigerate for 2 days or freeze into smaller portions for upto 3 months, defrost overnight or in microwave