Grilled Pesto Chicken & Mushroom Pasta

COOKING TIME: 17 minutes



  • 1 packet Penne or Spiral Pasta
  • 3 Chicken Breasts from Red Lea Chicken
  • 150ml Pesto
  • 1 tbsp Oil, eg rice bran
  • 1 small Brown Onion, finely diced
  • 2 Garlic Cloves, crushed
  • 1 tsp dried Oregano
  • 1 tsp dried Sage
  • 7 Button Mushrooms, washed & finely sliced
  • 1 400g tin Creamed Corn
  • 300 ml sour cream
  • 1 to 2 tsp salt
  • ¼ tsp ground White Pepper
  • Shaved Parmesan


  1. In a large pot with boiling water, add a teaspoon of salt and add the pasta.
  2. Slice each chicken breast in half horizontally.
  3. Meanwhile, heat a heavy based pan lined with baking paper.
  4. Smear the chicken with oil and place into the pan, turning after 2 minutes. Then smear the seared side with pesto, turn after two minutes and smear again with pesto. Cook for a further 2 minutes then lift the baking paper and take the chicken out and set aside.
  5. Add a splash of oil and stir in the onion for 1 minute before adding the garlic, oregano, sage and mushrooms. Cook for another 3 minutes then add the creamed corn and sour cream. Bring to the simmer and add seasoning to taste.
  6. Chop the chicken and add to the sauce as well as the pasta.
  7. Stir through and serve topped with parmesan.