Chicken Pesto Pasta

Ingredients (Serves 4):

• 200g whole wheat pasta
• 2 boneless, skinless chicken breasts (about 200g each)
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach leaves
• 2 tablespoons olive oil
• 1/4 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to the boil.
   • Chuck in the whole wheat pasta and cook according to the packet instructions until al dente. Drain and set aside.
2. Cook the Chicken:
   • While the pasta’s cooking, heat 1 tablespoon of olive oil in a large frypan over medium-high heat.
   • Season the chook breasts with a bit of salt and pepper.
   • Add the chook breasts to the frypan and cook for 6-7 minutes on each side until golden and cooked through.
   • Take the chook out of the pan and let it rest for a few minutes before slicing it into thin strips.
3. Prepare the Veggies:
   • In the same frypan, add the remaining tablespoon of olive oil.
   • Toss in the cherry tomatoes and cook for 2-3 minutes until they start to soften.
   • Add the spinach and cook for another 1-2 minutes until wilted.
4. Combine Everything:
   • Add the cooked pasta to the frypan with the tomatoes and spinach.
   • Add the sliced chook and the basil pesto.
   • Give it all a good toss until everything’s well combined and heated through.
5. Serve:
   • Dish out the pasta into four bowls.
   • Sprinkle with grated Parmesan cheese.
   • Garnish with fresh basil leaves if you’re feeling fancy.

Nutrition Information (estimated per serving):

• Calories: 580
• Protein: 32g
• Carbohydrates: 55g
• Fat: 25g
• Fiber: 8g

Enjoy your tasty Chicken Pesto Pasta, mate!

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