Chicken Pesto Pasta

Chicken Pesto Pasta


300g (approx. 3 cups) spelt/wholemeal pasta/rice pasta (or pasta of choice)
2 chicken breasts, fat removed, thinly sliced
1 cup coconut cream
1/2 cup basil pesto (see below)
1/2 cup sundried tomatoes, drained
3-4 fresh mushrooms, sliced
3 shallots (green onions), chopped
2 cups mixed vegetables of choice
Salt & pepper

Serves 3-4



Blend in a food processor:

1 cup fresh basil
1 clove garlic
2 tbsp macadamia oil
1 tbsp fresh lemon juice
Salt & pepper
(optional) 1/4 cup grated parmesan cheese

Cook pasta according to the packet directions, then set aside.
Meanwhile heat a little macadamia oil in a frying pan and cook chicken over a medium heat for approximately 5 minutes or until brown.
Add coconut cream, pesto, sundried tomatoes, mushrooms, shallots and salt and pepper and cook for another 5 minutes over a low heat.
Stir through pasta, serve and enjoy!

Previous article Chicken Burrito Bowl