Spidertrap Tutorial

Pesto Chicken and Pasta

Prep Time: 10 mins Cook Time: 35 mins

This is a delicious recipe but since Vik made the fresh pesto by taste and needed a food processor, feel free to just use store bought.


Food ProcessorPotPanForksBowlCooking Spoon



  • 1/2 cup Pine Nutes
  • Minced Garlic
  • Basil
  • Grated Parmesan Cheese


  • A few tablespoons of Flour
  • 1 carton Chicken Tenders
  • Fajita Spice Blend
  • Olive Oil


  • 2 boxes of pasta



  1. Pluck the leaves off the basil, discarding the stems, and place into food processor.
  2. Add pine nuts, parmesan, and garlic then process.


  1. In a plastic bag, mix the chicken tender and flour, then shake to coat.
  2. Heat up a pan on medium high and then add olive oil and coated chicken when hot.
  3. Add the chicken to the pan and space evenly.
  4. Generously sprinkle the spice blend on the top of the chicken
  5. Leave to cook and periodically check if the chicken is browned using the tongs. Once it is, flip the tenders and sprinkle the spice blend on the other side.
  6. As above, wait for the chicken to brown, then, once it is, transfer to a bowl and shred with forks.
  7. Leave sauce to cook. You will know it is done when you can press the tongs into the bottom of the pan and the sauce takes a second to fill the hole.


  1. Bring a pot of water to boil, then add the pasta and cook for twenty minutes.
  2. Drain then add shredded chicken and pesto.

The pesto is great as an addition to literally anything. You could easily have just the chicken or substitute a different base such as rice.