Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 16.76 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1/2 cup frozen peas
- 2 chicken breast fillets
- 1 cup basil leaves (extra to garnish)
- 350grams broccoli, cut into florets
- 2/3 cup extra virgin olive oil
- 2 cup chicken stock
- 300grams wholemeal penne
- 1/2 cup parmesan, grated
- 2 garlic cloves
- 1/3 cup pine nuts, toasted
Nutrition per serving
3700kJ / 888Cal
3700 Kilojoules or 888 Calories
43% of daily energy intake*
Protein
38.8grams
Fat
56.0grams
Carbs
55.0grams
Sugars
5.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place stock into a large saucepan over medium-high heat. Bring to the boil. Add chicken and return to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until cooked through. Transfer chicken to a bowl, cover and keep warm.
Step 2 of 4
Add broccoli to stock and simmer for 3 minutes. Add peas and remove from heat. Stand for 5 minutes. Drain vegetables and transfer to a food processor. Add basil, garlic, pine nuts and half the oil. Process until finely chopped. Add parmesan and remaining oil and process until combined.
Step 3 of 4
Meanwhile, cook penne in a large saucepan of boiling, salted water until al dente. Drain, reserving cup of the cooking liquid. Return pasta to pan and add pesto and reserved cooking water. Stir to combine. Shred chicken and toss through pasta.
Step 4 of 4
Divide between serving bowls and top with extra basil and parmesan.
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