spinach-pesto-and-chicken-pasta

Spinach Pesto and Chicken Pasta

Total time: 25 minutes

Serves 4

6.6 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

120g - Fusilli pasta, whole wheat

450g - Broccoli, cut into small florets

200g - Chicken breast, skinless, cooked, shredded

150g - Cherry tomatoes, halved

Spinach pesto ingredients

100g - Baby spinach leaves

1 cup - Fresh basil leaves

3 tb - Olive oil

⅓ cup - Walnuts, toasted

¼ cup - Parmesan cheese, grated

3 cloves - Garlic, peeled and chopped

1 tb - Lemon juice

1 tb - Water

1 tsp - Dijon mustard

120g - Fusilli pasta, whole wheat

UTENSILS

Large saucepan, Food processor, Chopping board, Knife

INSTRUCTIONS

1. Cook the pasta according to the package direction. Add the broccoli in the last 2 minutes of the cooking time. Rinse under cold water. Drain.

2. Process all the spinach pesto ingredients in a food processor to form a paste.

3. Transfer the pesto to a large bowl. Add the pasta, broccoli, chicken and cherry tomatoes. Toss well.

4. Divide the salad into 4 serving bowls.

5. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 304g

Energy (kcal)

468.0

Carbs (g)

26.1

Proteins (g)

27.6

Fats (g)

26.9

Fibre (g)

6.6