One of my favourite cuisines from around the world, has got to be Italian food. Pizza, risotto, gnocchi and pasta can taste completely different with just a few basic ingredients, and can therefore be a great way to pack in more variety into your diet.
As I love pasta so much, I wanted to share with you one of my go-to quick and easy pasta dishes; Easy Pesto and Chicken Pasta. This is a delicious and simple dish that’s great to make if you have a busy evening but still want something homemade that will keep you feeling nice and full. Plus, it tastes great cold too, so if you enjoy it, you can make twice as much to save some for lunch the next day!
Are you vegetarian or fancy a meat-free dish? Swap the chicken for some courgettes, green beans and mangetout for a super green pesto pasta dish.
Easy Pesto and Chicken Pasta
Ingredients
- 1 teaspoon coconut oil
- 1 chicken breast sliced into chunky pieces
- 1 clove garlic, finely chopped
- 40 grams dry wholewheat pasta fusilli (or pasta of your choice)
- 2-3 tablespoons crème fraîche
- 2-3 teaspoons green pesto
- Fresh basil
Instructions
- Boil some water in a pan ready for the pasta.
- Heat the coconut oil in a separate non-stick pan, and add the sliced pieces of chicken.
- Add the chopped garlic to the pan, stirring well with the chicken.
- Add the dry pasta to the boiling water.
- Once the pasta has cooked, turn off the hob and add the frozen peas to the same water. This is a great way to still cook the peas, but maintain their ‘pop’ texture.
- Add a tablespoon of crème fraîche and a teaspoon of green pesto to the chicken and garlic. Stir well, and continue to add this ratio until you are happy with the amount of sauce.
- Drain the pasta and peas, and then add to the chicken, garlic and sauce.
- Mix well so all the sauce is coating the pasta.
- Plate up, top with fresh basil and enjoy!
Top Tip:
- Keep stirring the chicken to keep it succulent and from browning too much.
