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Basil pesto chicken

Name: Basil pesto chicken
Cook time: 20 min
Yield: 4

with courgette spaghetti and Parmesan cheese

Ready in around 20 mins

RECIPE FACT:

Pesto alla Genovese is the original pesto sauce consisting of basil and pine nuts, from Liguria in Italy. These days pesto is made from many other nuts, seeds and herbs such as our version made with pumpkin seeds, basil and parsley.

Nutritional Info:

Energy: 2457kj (587Kcal)
Protein: 59g
Carbohydrate: 31g
Fat: 26g
Contains: Gluten, Milk, Tree Nuts

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO COOK THE PASTA:

Once the water is boiling, add the whole-wheat spaghetti to the pot and cook for 8-9 mins or until al dente. Drain spaghetti into a colander and drizzle with oil to stop from sticking.
2. TO COOK THE BROCCOLINI AND PESTO CHICKEN

Trim the woody ends off the broccolini and cut into small bite sized pieces. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 1 cm strips. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccolini and chicken strips, season with salt and cook for 3-4 mins stirring occasionally.
3. TO ASSEMBLE THE PASTA:

Add the courgette spaghetti to the pan and cook for 1-2 mins. Add the pasta to the pan with the basil pesto and the peas. Stir to combine and heat for 1-2 mins. Season with salt.
To serve:

Spoon pesto chicken, vegetables and spaghetti into bowls. Sprinkle over the toasted pumpkin seeds and Parmesan. Serve with a grind of freshly cracked pepper.