Creamy Pesto Pasta with Slow Cooked Chicken
This slow-cooked creamy pesto and chicken pasta by Leah Itsines uses San Remo Penne Pulse Pasta to create an effortless, delightfully saucy meal for those living a gluten-free lifestyle. It is the perfect high-protein, high-fibre recipe for the family to enjoy together, or to meal-prep for the week ahead.
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prep time10minuti
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cook time255minuti
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serves4people
Ingredients
Method
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To a slow cooker, add the pesto, thickened cream and chicken stock. Mix to combine, then add the chicken breast and cover with as much liquid as possible.
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Cover and slow cook for 4 hours on high, or 8 hours on low.
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Remove the chicken, shred or slice, then return it to the sauce.
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Add the spinach and parmesan to the sauce and leave until the spinach has wilted and everything is well combined.
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Meanwhile, cook the San Remo Penne Pulse Pasta in a large pot of salted boiling water according to packet instructions.
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Add the cooked pasta straight into the sauce in the slow cooker. Taste and season with extra salt and pepper if required.
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Serve with extra shaved parmesan on top. Enjoy!.
Tips & Tricks
- Make sure to use Gluten-free chicken stock and pesto to make sure the dish remains compltely gluten-free
