Poached Chicken & Fettucine with Kale Pesto


  • 1L (4cups) Chicken Stock
  • 3 x 180g Chicken Breast Fillets
  • 400g Spelt Fettucine (or other long) pasta
  • 1/2 Bunch (2cups) Chopped Kale
  • 40g (1/3cup) Chopped Walnuts
  • 3 x Garlic Cloves
  • 165mL (2/3cup) Extra Virgin Olive Oil
  • 40g (1/2cup) of Parmesan, plus extra to serve.
  • Lemon Wedges to Serve.


  • Place chicken stock in a saucepan over medium-high heat.
  • Top up saucepan with boiling water, enough to ensure the pan is 3/4 full.
  •  Bring to the boil.
  • Add chicken and andlet it simmer for 3-4minutes.
  • Add in the pasta.
  • Cook for a further 10minutes or until the pasta is soft, and the chicken is cooked through.
  • Set aside.
  • Now for the kale pesto. Place kale, walnuts, garlic, oil and Parmesan in your food processor.
  • Process until smooth.
  • Back to saucepan. Drain chicken and pasta. Reserve 80mL (1/3cup) of liquid.
  •  Shred the chicken, use two forks to pull a part
  • Toss pasta with half the pesto kale and reserved cooking liquid.
  • Dish up.
  • Top with remaining pesto, parmesan and walnuts.
  • Serve with lemon  wedges and enjoy.

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