Pesto Pasta with Chicken

Ingredients

• Chicken Breast150 g
• Olive Oil2 tablespoon (20 ml)
• Parmesan Cheese2 tablespoon (10 g)
• Garlic1/2 clove (2 g)
• Pasta1/2 cup (80 g)
• Spinach2 handful (40 g)
• Basil10 count (5 g)
• Walnuts6 half (24 g)

Instructions

1. 1

   Step 1

   Place the pasta in a pot of boiling water and boil according to the time indicated on the package.

2. 2

   Step 2

   In a pan, heat some oil and cook the chicken for 4 minutes on each side.

3. 3

   Step 3

   Wash the spinach leaves together with the basil leaves and chop the garlic.

4. 4

   Step 4

   Heat the remaining olive oil, stir-fry the garlic over low heat for a few seconds and add the spinach and basil leaves. Cook until reduced in volume. Remove.

5. 5

   Step 5

   In the same pan, toast the walnuts for a couple of minutes.

6. 6

   Step 6

   Place the leaves, walnuts, cheese and the remaining oil in a blender cup and blitz.

7. 7

   Step 7

   Next, pour into a pot and bring to a boil.

8. 8

   Step 8

   Mix with the pasta.

9. 9

   Step 9

   Serve with the grilled chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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