Prep: 15 mins,
Cooking: 15 mins
Use basil or rocket pesto instead of the sundried tomato pesto for equally delicious variations.
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Ingredients (9)
250 g | pasta — lasagne sheets |
whole chicken — cooked, skinned, deboned and the meat shredded | |
410 g | chickpeas — canned, drained |
60 ml | pesto — sun-dried tomato |
salt and freshly ground black pepper | |
60 ml | sunflower seeds — toasted |
60 ml | pecorino cheese |
100 g | cherry tomatoes |
fresh basil — handful |
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