Chicken superfood pasta with avocado pesto

This chicken pasta salad with pesto recipe is a simple and scrumptious dish that can be made in minutes!

By Jennene Plummer
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Chicken superfood pasta
  • 375 gram wholemeal penne pasta
  • 1 tablespoon olive oil
  • 2 chicken breasts, sliced
  • 100 gram bag mixed baby kale, spinach and chard leaves
  • 3/4 cup sliced char-grilled capsicums, plus 2 tablespoons reserved oil
  • 1 red onion, thinly sliced
  • basil leaves to serve
Avocado pesto
  • 1 avocado
  • 1/2 cup basil leaves
  • 1/4 cup toasted walnuts, plus extra to serve
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1/2 clove garlic, crushed


Chicken superfood pasta
  • 1
    In a large saucepan of boiling, salted water, cook the pasta according to packet instructions. Drain, then return to pan and keep warm.
  • 2
    In a large frying pan, heat oil on high. Cook chicken for 1 minute each side until cooked through. Season.
Avocado pesto
  • 3
    In a small food processor, combine all ingredients and process until smooth. Add a little water if required, then season.
  • 4
    Toss chicken, baby kale mixture, capsicum, reserved oil and onion through cooked pasta. Spoon into serving bowls, scatter extra walnuts over, then dollop with pesto mixture and basil leaves to serve.


To swap baby leaves for mature kale, add 4 cups torn leaves to boiling pasta water for the final 30 seconds.