Red Pesto Chicken Spaghetti

Order from Twisted London now!


  • 2 small chicken breasts, diced
  • 2 tbsp olive oil (plus more to dress)
  • 2 tbsp toasted pine nuts
  • 1/2 cup grated parmesan
  • 1 cup basil leaves
  • 1 red chilli, sliced
  • 1 clove garlic, roughly chopped
  • 1/2 cup sundried tomatoes
  • 1 cup jarred roasted red peppers
  • good pinch sea salt
  • 1/4 cup pasta water


  1. Put your garlic, red peppers, sundried toms, basil, salt and pine nuts into a blender with 100ml water. Blend until smooth.
  2. Fry your chicken in the oil until nicely coloured and cooked through. Season well. Add your blended pesto. Reduce for a few minutes then add al dente pasta, parmesan, a good few lugs of oil and a bit of pasta water.
  3. Stir to loosen and serve.