Chicken Avocado Pesto Pasta (High Protein)
30 min
© foodspring
Ingredients
AVOCADO BASIL PESTO:
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0.5 mediumavocado, pitted and peeled
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30 gbasil leaves
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15 ggrated Parmesan cheese
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0.5lemon, juiced
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1 tbspshelled hemp hearts
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1 clovegarlic, roughly chopped
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1 pinchsalt
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12 gWhey Protein Neutral
PASTA:
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150 gchickpea penne pasta (or similar high-protein pasta)
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200 gbroccoli, cut into small florets
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1chicken breast, cut into 4 cm chunks
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1medium courgette, coarsely grated
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1tbsp olive oil
Preparation
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1
Blend all the pesto ingredients together until smooth – you can either do this in a small food processor/blender or in a jug using a hand blender. You can add 1-2 tbsp water to the pesto to help it blend properly, if needed.
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2
Bring a medium pot of salted water to the boil. Once boiling add the pasta and cook according to the directions on the packet. Around 6 minutes before the pasta is done, add the broccoli to the pot and let it cook with the pasta. Once both are cooked through, drain and return to the pot.
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3
Meanwhile, heat the olive oil in a large, non-stick frying pan over a medium heat. Add the chicken breast chunks and cook, turning occasionally, until browned all over and cooked through – around 10 minutes. Now add the grated courgette and stir until softened – around 2 minutes.
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4
Stir the pesto into the pot of pasta along with the chicken and courgette. Divide between two plates and serve.
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1Enjoy!
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