This pesto dish is great as it is, or you can try swapping the chicken for fish, tofu or whatever protein you choose!
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
- Pasta (dry) - 4 cups
- Skinless chicken (diced) - 400g
- Broccoli (chopped in chunks) - 1 head
- Red pepper (diced) - 2
- Fresh lemon juice - 1 tablespoon
- Olive oil - ½ tablespoon
Pesto
- Basil leaves (fresh) - 2 cups
- Pine nuts - 2 tablespoons
- Garlic (crushed) - 1 - 2 cloves
- Olive oil - 1 tablespoon
- Fresh lemon juice - 1 tablespoon
- Parmesan cheese - 1 tablespoon
- Salt and pepper to taste
Methods:
- To make pesto - Place basil, pine nuts and garlic into the bowl of a food processor and process until they are finely chopped. Add olive oil, lemon, parmesan, salt and pepper and process until combined. Set aside.
- To cook pasta - Bring water to the boil in a large saucepan and add pasta and cool until al dente (about 9 minutes) then drain.
- To cook chicken/veg - While pasta is cooking, heat olive oil in a large non-stick frying pan and cook chicken until browned all over. Add pepper, broccoli and lemon juice and cook for a further 4-5 minutes or until chicken is cooked through.
- Mix pesto, pasta and chicken/veg together and serve.
Storage: Store in an airtight container in the fridge for up to 2 days. Pesto can be frozen separately in an airtight container for up to 6 months.