400g gluten free pasta shapes
250g green beans, trimmed
1 tbsp olive oil
1 tbsp chives, chopped
2 large ready-roasted chicken breasts, shredded
5 tbsp pesto - click here for recipe
3 tbsp lactose free double cream
handful parmesan, grated, to serve
Cook gluten free pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
Meanwhile, heat olive oil in a large frying pan. Add the shredded chicken in the pan and heat through. Stir through pesto chives and lactose free cream.
Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water.Season and sprinkle with Parmesan.
Recipe adapted from: Good Food