CREAMY CHICKEN PESTO PASTA

Serves 4

Ingredients:

• 2 tablespoons extra virgin olive oil

• 450g chicken breast, diced

• 2 tablespoons dried Italian herbs

• 1 teaspoon butter

• 1 brown onion, finely chopped

• 2 cloves garlic, finely chopped

• 600ml water (add 2 teaspoons of chicken stock powder for more flavour)

• 3/4 cup thickened cream

• 3 cups broccoli, florets chopped

• 300g uncooked pasta (you any short paste you like)

• 2 tablespoon pesto

• 1.5 cups parmesan cheese, grated

• Sea salt & black pepper

Method:

1. Place diced chicken in a bowl and mix with dried Italian herbs.

2. Place a large frying pan onto medium/high heat. Add 1 tablespoon olive oil and cook chicken pieces on each side, about 4-5 minutes. Remove and set aside.

3. Place the same pan back on heat. Add remaining olive oil and butter and let it heat. Add the onion and garlic and cook, stirring for 2-3 minutes. Add the stock water to the pan and then add the pasta, make sure it’s mixed well. Turn the heat down and place the lid on for 5 minutes, let it simmer.

4. Remove the lid and add the cream, stir through. Then add the broccoli to the pan and mix well. Place the lid back on and let it cook for approx. 5 minutes – until pasta is al dente and broccoli is just cooked.

5. Add the chicken pieces, pesto and grated parmesan and stir through. Season well with salt & pepper.