Chicken and Pesto Pasta

Quick, easy and nutritious, this is a great week night meal for the whole family. Also useful for a big ‘ol batch cook if you want to reheat it for lunches over the week!

Serves: 2

Ingredients:

120g pasta (we use gluten free buckwheat pasta or pea/lentil pasta. *See below for thoughts on pasta!*)

2 chicken breasts

1/2 head broccoli

1/2 red pepper

2 carrots

1 courgette

1 onion

Handful of mushrooms

2 tbsp pesto (we like this Tesco Finest one as it uses olive oil, or Aldi Finest for the same reason)

Instructions:

  • Cover the pasta in water and set it boiling. This can boil whilst you cook the rest.
  • Chop the chicken breasts into chunks/slices and cover in boiling water in a large frying pan to ‘poach’ it (it keeps it nice and juicy). Leave boiling on a medium-high flame.
  • Whilst the chicken cooks, chop all the veg up. After 5 minutes of ‘poaching’ if there is still a lot of water on the chicken, pour some out so there’s roughly 2cm water and then add in the veg to soften.
  • Once the chicken is cooked and veg is soft, add in the pesto and stir to coat everything. Having extra liquid makes more of a sauce – increase/lessen the water to preference.
  • Drain and rinse the pasta and add to the pan. Stir to coat it all in pesto.
  • Split between two bowls and enjoy! Top with fresh basil if you’re feeling fancy đŸ˜‰

 

*Thoughts on pasta: We use good quality, gluten free pasta for 2 reasons:

Firstly, Sarah has Coeliac Disease so can’t eat wheat/gluten based pasta. As we always say, one food isn’t the enemy, EXCEPT for if there’s an actual disease state involved! Secondly – gluten/wheat based products here and there can be absolutely fine for lots of people, it’s more about the regularity (and to some extent quality) of the products. Wheat/Gluten has been linked to impacting gut health and contributing to gut permeability in those with a gluten sensitivity which in turn can cause a range of symptoms for SOME people. So, if there’s an alternative, we like to recommend it! Again, gluten is NOT the enemy! Often people eating gluten based products are consuming other ingredients too that may not suit their bodies. And you still have to be aware of how other products affect YOUR body, some people don’t feel well with beans and lentils so lentil pasta wouldn’t be a good choice. Work out what suits YOU and care about your body enough to use good quality ingredients most of the time. Thirdly, we are always keen to find nutrient dense options so if you can find pea/lentil pasta it’s a handy way to up your protein intake along with other nutrients that you won’t find in wheat pasta. However, most importantly, variety is the name of the game đŸ™‚

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