Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1/4 cup extra virgin olive oil
- 500grams chicken breast stir-fry strips
- 2 small zucchini, thinly sliced into rounds
- 2 cloves garlic, crushed
- 325grams Woolworths spaghetti, halved
- 1 bunch basil, leaves picked
- 1/3 cup pistachio kernels
- 1 small lemon, juiced
- 2/3 cup light thickened cooking cream
- 1 cup frozen peas
Nutrition per serving
3380kJ / 808Cal
3380 Kilojoules or 808 Calories
39% of daily energy intake*
Protein
42.5grams
Fat
41.0grams
Carbs
65.8grams
Sugars
7.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
To have dinner on the table in just 30 minutes, try this one-pot chicken pesto pasta recipe. The addition of peas and zucchini means extra veg at dinner time.
Method
Step 1 of 4
Heat 1 tbs oil in a large, deep frying pan over medium-high heat. Cook chicken and zucchini, stirring, for 3 minutes or until chicken is golden. Remove from pan and set aside.
Step 2 of 4
Add garlic to pan and cook for 30 seconds or until fragrant. Add 3 cups water and spaghetti and bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until pasta is almost tender and water has almost evaporated.
Step 3 of 4
Meanwhile, reserve cup small basil leaves. Place pistachio and remaining basil in a small food processor. Process until finely chopped. Add lemon juice and remaining oil. Process until well combined. Season.
Step 4 of 4
Add cream, chicken mixture and peas to pan and cook for 1 minute or until heated through. Season. Stir in pesto. Serve pasta topped with reserved basil.
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