Chicken Pesto Pasta - #notafad

Make this tasty dish, mid week and enjoy the left overs cold for lunch, the following day.

Serves 4

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.

Step 1

Measure your pasta and set to boil on the stove. Cook as per instructions - but don't overcook - you don't want it sloppy.

Step 2

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.

Step 3

Add spices and any other herbs you wish.

Step 4

Chop and add any other vegetable ingredients and allow to soften/brown.

Step 5

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.

Step 6

Add the handful of spinach and mix into pesto pan.

Step 7

Stir in the pasta and leave simmering until all pasta is covered - if you need to add a small amount of water then do.

Step 8

Serve and enjoy.

To increase your nutrient and vitamin intake you can always serve with additional veg/leaves.