Creamy Chicken Pesto Pasta with Broccoli

Ingredients

• Pasta1/2 cup (80 g)
• Chicken Breast150 g
• Broccoli1/2 cup (45 g)
• Milk1 tablespoon (15 ml)
• Basil10 count (5 g)
• Garlic1/2 clove (2 g)
• Olive Oil2 teaspoon (10 ml)
• Parmesan Cheese1 tablespoon (5 g)
• Walnuts6 half (24 g)
• Spinach1.5 cup (45 g)

Instructions

1. 1

   Step 1

   For this recipe you can boil the chicken or cook it in a pan. Follow the next instruction if you prefer to boil.

2. 2

   Step 2

   Place the chicken in a pot filled with boiling water and boil for 12-15 minutes. Turn off, drain and cut into bite-size pieces.

3. 3

   Step 3

   Boil water in a pot and, once boiling, cook the pasta for the time indicated on the package. Drain and set aside.

4. 4

   Step 4

   Separately, heat half the olive oil in a pan over medium heat. Once heated, add the chopped garlic, spinach and basil.

5. 5

   Step 5

   Stir-fry over medium heat until reduced in volume.

6. 6

   Step 6

   Toast the walnuts in the same pan for 2-3 minutes.

7. 7

   Step 7

   Transfer the spinach, basil, walnuts, Parmesan cheese and remaining olive oil to a blender cup and blitz.

8. 8

   Step 8

   Next, place in a pot, add the milk and cook until boiling.

9. 9

   Step 9

   At the same time, cut the broccoli into florets and add to the pot for 3-4 minutes until soft. Then add the paste and chicken and mix.

10. 10

    Step 10

    Serve on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Creamy Chicken Pesto Pasta with Broccoli can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.