• 1 tablespoon olive oil
  • 500g chicken breasts, thinly sliced
  • 400g Batchelors Butter beans, drained & rinsed
  • 8 sundried tomatoes, sliced
  • 300g wholewheat pasta
  • Sea salt & freshly ground black pepper

Basil Pesto:

  • 50g basil leaves
  • 25g pine nuts
  • 50ml extra virgin olive oil
  • ½ teaspoon sea salt
  • 25g grated parmesan
  • 2 cloves garlic
  • Parmesan shavings to serve (optional)


  1. Heat the oil in a large frying pan or wok and fry the chicken for 10-15 minutes until cooked through.
  2. Meanwhile, cook the pasta as per pack instructions.
  3. To make the basil pesto put all of the ingredients into a food processor and process until a smooth paste forms.
  4. Add the butter beans and sundried tomatoes and cook stirring frequently for 1-2 minutes.
  5. Drain the pasta and add to the frying pan.
  6. Add in all of the pesto and stir.
  7. Taste for seasoning and serve in bowls with parmesan shavings sprinkled on top.
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