Ingredients
- ( 1 1/2 medium) Lean chicken breast, raw
- ( 1 2/3 cup) Wheat pasta, dry
- ( 1 bunch) Fresh basil
- ( 1 cup) Green peas, frozen then boiled or microwaved, drained
- ( 4 tbsp) Olive oil
- ( 1 medium) Brown onion, raw and peeled
- ( 2 cloves) Raw garlic, peeled
- ( 6 tsp) White-wine vinegar
- ( 1/4 tsp) Cooking salt
- ( 1/2 tsp) Ground black pepper
Did you know?
Pre-minced garlic can be a cheap and convenient alternative to fresh. When selecting packaged products, choose the variety with the lowest sodium (salt) and sugar content.Chicken & pea pesto pasta
Serves 4Time 30 mins
A unique pasta dish featuring homemade pesto!
Fat - total
15g
21%
Fat - saturated
3g
11%
Salt
142mg
6%
Protein
30g
59%
Carbs
36g
12%
Sugar
3g
3%
Energy
1663kJ
19%
% based on an adult’s recommended daily intake
Ingredients
- ( 1 1/2 medium) Lean chicken breast, raw
- ( 1 2/3 cup) Wheat pasta, dry
- ( 1 bunch) Fresh basil
- ( 1 cup) Green peas, frozen then boiled or microwaved, drained
- ( 4 tbsp) Olive oil
- ( 1 medium) Brown onion, raw and peeled
- ( 2 cloves) Raw garlic, peeled
- ( 6 tsp) White-wine vinegar
- ( 1/4 tsp) Cooking salt
- ( 1/2 tsp) Ground black pepper
Method
- Boil a large pot of water and cook pasta as per packet instructions.
- Crush the garlic and cut the onion into small cubes.
- To a large pan, add 30 mL of oil and then cook the onion and garlic until the onions are soft and sweet.
- Add the sliced chicken breast to the pan and brown on all sides.
- In a pot, boil the peas for five (5) minutes then drain.
- In a blender, add the peas, basil, remaining oil, and vinegar. Pulse until it is smooth.
- Add the pesto to the chicken and then add the cooked pasta. Stir to coat the pasta in pesto sauce.
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