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CHICKEN PESTO PASTA

CHICKEN PESTO PASTA

Ingredients
  • 2 x skinless free-range chicken breasts
  • 1 tsp fennel seeds
  • 2 sprigs of rosemary
  • 2 tbsp rapeseed oil (or alternative)
  • 4-5 cloves of garlic, squashed but unpeeled
  • 1-2 fresh red chillies, sliced into halves
  • 8 cherry tomatoes, cut into halves or quarters
  • 250g green beans
  • 200g baby spinach
  • 300g pasta
  • Basil pesto
Preparation
  • On a sheet of baking paper cover the chicken with salt, pepper, fennel seeds and rosemary leaves.
  • Fold paper over chicken and use a rolling pin or similar to bash the chicken, flattening to 1.5cm thick.
  • In a large frying pan on high heat, fry the chicken with rapeseed oil, adding garlic and chillies.
  • Turn chicken after approximately 3 minutes or golden brown, continue to cook until chicken is cooked through.
  • Remove ends from beans and cook in boiling salted water for 6 minutes (lid on).
  • Add the baby spinach to the beans in the last 30 seconds before draining. Reserve a small amount of this water for later use.
  • Cook your pasta at the same time.
  • In the chicken fry pan, toss through cherry tomatoes.
  • Return the cooked pasta, beans and spinach to a pan, add in your basil pesto and stir together.
  • You can add small amounts of the reserved cooking water if required.
  • Slice your chicken how you prefer and serve with the tomatoes and chilli.
  • Garnish with a little extra Parmesan and basil leaves.

NOTE: You can make this dish look interesting by slicing up fresh lasagna sheets instead of penne, or try with other favourite veggies.



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