Poached Chicken and Spelt Fettucine with Kale Pesto

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Packed with superfoods, this dinner for four will be on the table in under 30 minutes.

Table of Contents


  • 1L (4 cups) Massel Chicken Style Liquid Stock
  • 3 x 180g chicken breast fillets
  • 400g spelt fettuccine or other long pasta
  • 2 cups (about 1/2 bunch) chopped kale leaves
  • 1/3 cup (40g) chopped walnuts, plus extra to serve
  • 3 garlic cloves
  • 2/3 cup (165ml) extra virgin olive oil
  • 1/2 cup (40g) grated parmesan, plus extra to serve
  • Lemon wedges, to serve


  1. Place chicken stock in a saucepan over medium-high heat and top up with enough boiling water so that pan is 3/4 full. Bring to the boil and add the chicken and simmer for 3-4 minutes, then add the pasta and cook for 10 minutes or until the pasta is al dente and chicken is cooked through.
  2. Meanwhile, to make the kale pesto, whiz kale, walnuts, garlic, oil and parmesan in a food processor until smooth. Season.
  3. Drain chicken and pasta, reserving 1/3 cup (80ml) cooking liquid. Shred the chicken. Toss pasta with half the pesto and reserved cooking liquid. Top with remaining pesto, parmesan and walnuts. Serve with lemon wedges to squeeze over.
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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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