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chicken pesto pasta


  • 180g choice of pasta
  • 50g pesto sauce
  • 50g chicken meat
  • 3 cherry tomatoes
  • 1tbsp garlic
  • 150g coconut milk
  • 10g arugula
  • 30g broccoli

Pesto sauce:

  • 130g basil leaf
  • 25g parmasan cheese
  • 60g olive oil
  • 40g pinenut
  • 2garlic, whole
  • 1pinch salt
  • 1pinch black pepper


  • Cook the pasta in a pot of boiling water for 6-10 minutes. Strain in a colander and drizzle olive oil on it and toss well.
  • In a hot pan, drizzle with canola oil and add 1 tbsp of minced garlic, add in the cherry tomato, chicken meat and broccoli. Stir well.
  • Add in the coconut milk, pesto sauce and bring to boil. Add in the pasta and season with salt, black pepper and chicken powder.
  • Once ready, transfer to a bowl and finish with arugula on top of the pasta. Serve warm.

    Pesto Sauce

  • Pluck the basil leaf from the stalk. Discard the stem.
  • Roast the pinenuts in a tray at 180C for 6-8 minutes. Cool down the pinenuts thoroughly before adding into the blender.
  • Pulse the basil and pinenuts, then add in the olive oil slowly. Once the oil is all added in, add in the rest of the ingredients.
  • Mix well and ready to use
Tags: _ Pasta_ Coconut lovers_ Dinner_ All recipes

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