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.