• Dietitian Clare

Chicken Pesto Pasta



Don’t let all the greenness turn you away, this pesto pasta is mouth-wateringly delicious! I’ve used a mix between green pea and traditional wheat pasta for extra fibre, protein and taste. My favourite part though Is the pesto sauce, it has the perfect combination of nuttiness from the pine nuts and sweetness from the basil, it’s seriously SO good!


GF, DF

Recipe serves 6

Ingredients:

Pesto: 1 bunch basil 1/2 cup pine nuts 1 tsp garlic Pinch salt 3 tbsp extra virgin olive oil 1 tbsp apple cider vinegar

1 tbsp water

1 tsp extra virgin olive oil 500g chicken breast 2 cups peas

250g green pea pasta (I used Pastai Vegan Green Pea Casarecce from woolworths)

200g Casarecce pasta (of GF pasta) 120g baby spinach

¼ cup water Method: 1. Heat a frying pan on high heat, add the olive oil, then add the chicken breast and cook for 10-15 minutes or until cooked through 2. Meanwhile, bring a pan of water to the boil and cook pasta according to packet instructions 3. Blend the pesto ingredients together 4. Once the chicken is cooked mix through the baby spinach and peas and water 5. Add the drained pasta to the sauce and serve. I serve mine with Parmesan cheese and chilli flakes, delicious!

Nutritional Info per serve:

Calories: 534 Protein: 38.4g Carbs: 37.7g Fat: 19.5g

©2020 by Dietitian Clare.  ABN: 41 916 976 164 

  • Facebook
  • Instagram