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Nut-free Chicken Pesto Pasta

Yields12 Servings

Pesto
 1 cup firmly packed basil leaves
 1 clove garlic
 ¼ cup finely grated parmesan cheese
 2 tsp lemon juice
 2 tbsp pepita (pumpkin seeds), lightly toasted
 1 tbsp sunflower seeds, lightly toasted
 2 tbsp olive oil
 2 tsp water (optional)
Pasta
 500 g chicken breast, chopped into bite-sized chunks and poached
 625 g pasta of your choice (e.g. penne, macaroni) cooked according to instructions and drained
 200 g cherry tomatoes
 300 g broccoli
Pesto
1

Place all pesto ingredients (except oil and water) into a food processor or blender.

2

Pulse for 30 seconds, scraping down the sides as needed.

3

With the motor running, slowly add the oil in a steady stream.

4

Check the taste and consistency and add extra lemon juice, pepper or water to modify taste or thickness.

Pasta
5

Cut the broccoli into small trees and the stem into small chunks.

6

Lightly steam or boil the broccoli until just cooked.

7

Halve the cherry tomatoes.

8

Place the cooked chicken, cooked pasta, broccoli and cherry tomatoes in a large bowl, then add the pesto and mix well.

9

Divide amongst 12 containers and serve either hot or cold.

Nutrition Facts

Serving Size 217g

Servings 0


Amount Per Serving
Calories 249
% Daily Value *
Total Fat 5.2g8%

Saturated Fat 1.1g6%
Sodium 41.2mg2%
Total Carbohydrate 30.2g11%

Sugars 0.9g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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