What’s for dinner tonight??

A common question we get asked in the clinic from busy clients who are limited on time is ‘what is a healthy and EASY dinner to make?’

Chicken Pesto Pasta is a family favourite, so we decided to recreate this classic with a health-kick! Edamame pasta, organic chicken and homemade herb pesto. Edamame Pasta is SUPER high in protein and the herb pesto is full of fresh herbs and no nasty vegetable oils.

 

You will need:

1 x pack of edamame pasta

250g organic chicken

clove of garlic

Chicken stock or chicken bone broth

Homemade Herb Pesto

Cherry tomatoes and parsley to serve

  1. Bring a very large pot of salted water to the boil.
  2. Pat chicken dry with paper towels and season with salt. Heat a drizzle of oil in a large fry pan on high heat. Cook chicken, in batches, for 3-4 minutes each side, until browned (they do not have to be cooked through). Remove from pan and set aside on a plate, covered.
  3. While chicken is cooking, cook pasta as per packet instructions. Once cooked, drain and transfer to pan used to cook chicken.
  4. Stir through pesto, salt and chicken, along with any resting juices in. Bring to a simmer and cook on medium for 2-3 minutes.
  5.  Toss to combine and season to taste with salt and pepper. Add chopped cherry tomatoes and parsley.

To serve, divide chicken pesto pasta between bowls.

*To make pesto place 1½ cups packed basil leaves, 1 cup flat-leaf parsley (leaves and stalks), 1/4 cup wild dandelion, 2 clove garlic finely chopped, ¼ cup toasted pine nuts (optional), 1/4 cup good quality olive oil in a food processor and blitz to combine, while slowly drizzling in 1/3 cup extra virgin olive oil. Season to taste with 1-2 tablespoons lemon juice, salt and freshly ground black pepper. The pesto will keep in the fridge for a few days or can be frozen. Makes 1 cup.