Ingredients
What you need
- 220g pasta
- 300g chicken breast
- 95g pesto
- 80g spinach
- 200g cherry tomatoes
- 1 lemon
- 1 tbsp olive oil
You'll also need
bowl, knife
Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Chicken pesto pasta salad with cherry tomatoes, spinach, and a punchy dressing for work or school lunches.
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Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

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Ingredients
bowl, knife
Method

Cook 220g pasta in boiling water with a pinch of salt for 9-11 minutes until tender but not mushy. Drain well, then spread it out for 2 minutes so the steam escapes.

Roughly chop the spinach and halve the cherry tomatoes. Slice the chicken breast into thin strips, then fry in a teaspoon of olive oil for 6-8 minutes until golden and cooked through with no pink in the centre. Cool for 2 minutes before folding through.

Stir pesto and lemon with 1 tablespoon olive oil, a little black pepper, and a pinch of salt only if needed.

Toss the warm pasta with half the dressing for 30 seconds so it absorbs the flavour instead of sitting plain.

Fold through the chicken breast and spinach and cherry tomatoes, then add the remaining dressing and toss again.
Taste and adjust with black pepper and a squeeze of lemon. Serve at room temperature, or cool quickly and keep chilled if packing ahead.