Make this tasty dish, mid week and enjoy the left overs cold for lunch, the following day.
You will need:
1 x 500g pack chicken breast (you can use other meats, such as chicken sausage, prawns, chicken thigh, good quality pork sausage - or omit the meat completely for a vegetarian version,)
1 x jar of red pesto (or green if you prefer)
200g (dry weight) wholemeal pasta
1 x red onion
1 x red pepper
1/4 pack of mushrooms
120g frozen peas
handful of spinach (rip/chop up)
1/4 tsp paprika
1/4 tsp cayenne pepper (this will make slightly spicy)
salt and pepper - to taste
* you can add any other vegetables to the pan - its great for using up those bits in the fridge. I sometimes throw in asparagus, kale, mangetout, etc.
Measure your pasta and set to boil on the stove. Cook as per instructions - but don't overcook - you don't want it sloppy.
Dice chicken breast, onion and pepper - add to a large wok/frying pan with either a tsp olive oil - 1kcal spray or enough water to keep the ingredients moving (you might need to add a bit of water every now and again) stir fry until chicken begins to look cooked on the outside.
Add spices and any other herbs you wish.
Chop and add any other vegetable ingredients and allow to soften/brown.
Add the jar of pesto, fill the jar with water and add this too.
Allow to simmer for 5 mins or so, until everything is cooked.
Meanwhile , drain the pasta.
Add the handful of spinach and mix into pesto pan.
Stir in the pasta and leave simmering until all pasta is covered - if you need to add a small amount of water then do.
Serve and enjoy.
To increase your nutrient and vitamin intake you can always serve with additional veg/leaves.