Chicken Pesto Pasta
Clare Keating
Don’t let all the greenness turn you away, this pesto pasta is mouth-wateringly delicious!
Course Main Course
Cuisine Italian, Mediterranean
Servings 6
Calories 534 kcal
Pesto
- 1 bunch basil
- 1/2 cup pine nuts
- 1 tsp minced garlic
- 1 pinch salt
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp water
Pasta
- 1 tsp olive oil
- 500 g chicken breast
- 2 cups peas
- 200 g green pea pasta I used Pastai Vegan Green Pea Casarecce from woolworths
- 200 g casarecce pasta or gluten free pasta
- 120 g baby spinach
- 1/4 cup water
Heat a frying pan on high heat, add the olive oil, then add the chicken breast and cook for 10-15 minutes or until cooked through
Meanwhile, bring a pan of water to the boil and cook pasta according to packet instructions
Blend the pesto ingredients together
Once the chicken is cooked mix through the baby spinach and peas and water
Add the drained pasta to the sauce and serve. I serve mine with Parmesan cheese and chilli flakes, delicious!
Calories: 534kcalCarbohydrates: 37.7gProtein: 38.4gFat: 19.5g