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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.