Chicken & Veg Pesto Pasta

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Chicken & Veg Pesto Pasta
Chicken & Veg Pesto Pasta
This Chicken & Veg Pesto Pasta is the perfect, quick and easy lunch recipe for your leftover chicken.
Servings:2
Preparation Time:5
Cooking Time:12
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Ingredients

  • 50-75 g Pasta
  • 1 tbsp pesto
  • 2 tomatoes
  • 1 red pepper
  • 1/2 can sweetcorn
  • 2 leftover chicken breasts

Method

  1. Cook the pasta for 10 minutes in a large pan of slightly salted, boiling water, until al-dente.
  2. Chop the tomatoes, red pepper and chicken breast and place in a bowl with the sweetcorn.
  3. Drain the pasta and rinse under the cold tap.
  4. Add the pasta to the bowl with the chicken and vegetables and stir in the pesto.
  5. Divide into 2 lunchboxes and get your bags packed for your mountain adventure.

Bread and Butter Pudding

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Bread and Butter Pudding
Bread and Butter Pudding
A family favourite - this bread and butter pudding is simple, quick and sweet!
Servings:4
Preparation Time:15
Cooking Time:40
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Ingredients

  • 250 ml cream Double Cream
  • 3 Eggs
  • 85 g Sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 50 g butter
  • 8 Slices White Pan Loaf
  • 60 g Raisins

Method

  1. Pre-heat the oven to 170c
  2. Butter the bread and cut into triangles, laying them in a row in an ovenproof dish.
  3. Then sprinkle with raisins and make another bread layer on top.
  4. Make custard with the eggs sugar, vanilla and cream, whisking all together with a pinch of salt and pour over the bread.
  5. Put the dish into a roasting tray filled with water to halfway up the outside of the pudding dish and bake in the oven for approx. 40 mins or until custard is set.
  6. Melt some apricot jam, if you have it, in a saucepan with a little water to make a glaze and brush over the top, then pop back in oven for 10mins.
  7. You could just sprinkle with sugar or another type of jam to achieve same effect.