Chicken and bean pasta

By Drum Digital
16 May 2011

Preparation time: 10 min

Cooking time: 15 min

Serves 4-6

You will need

45 ml (3 tbsp) oil and butter mixture

2 onions, halved and sliced

15 ml (1 tbsp) crushed garlic

4 chicken fillets, cut into strips

30 ml (2 tbsp) veggie sprinkle

30 ml (2 tbsp) pasta seasoning

125 ml (½ cup) sundried tomato pesto

125 g (1 small tub) baby tomatoes

410 g (1 can) mixed beans, rinsed

250 ml (1 tub) cream

To Serve

500 g (1 packet) spaghetti or

tagliatelle, cooked


1. Heat the oil and butter and sauté the onion and garlic for 2 minutes. Add the chicken strips in batches, stirring continuously. Season with veggie sprinkle and half the pasta seasoning. 2. Add the tomato pesto and baby tomatoes and stir. Add the beans and cream and mix well. Heat for a few minutes until well combined. Mix with the cooked pasta, serve on individual plates and sprinkle with the rest of the pasta seasoning.


* Butter gives a rich flavour to food when sautéing. Adding oil helps prevent the butter from burning and turning a dark brown.

*For the health-conscious, add between 125 ml to 250 ml (½ cup to 1 cup) low fat or fat-free milk and 15 ml cornstarch or flour instead of cream. Make sure the milk is warm so it mixes

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