Rhiannon Lambert
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SPAGHETTI PESTO AND GREENS

  • icon
    25 minutes
  • icon
    1

Ingredients

  • 100g spaghetti
  • 80g broccolini
  • 2 tsp pesto
  • 100g chicken breast, cut into strips
  • 1 tbsp olive oil
  • 25g parmesan cheese, grated finely
recipe
  • icon
    25 minutes
  • icon
    1
recipe

Ingredients

  • 100g spaghetti
  • 80g broccolini
  • 2 tsp pesto
  • 100g chicken breast, cut into strips
  • 1 tbsp olive oil
  • 25g parmesan cheese, grated finely

Instructions

  1. Boil a pot of water and cook the spaghetti for 15-20 minutes until soft. Whilst the spaghetti is boiling, heat the olive oil in a pan over a medium-high heat and add the chicken strips.
  2. Cook for 4-5 minutes and turn the chicken strips in the pan. Continue to cook until golden, then add the broccolini. Fry until the chicken is cooked through. Reduce to a low heat.
  3. Drain the spaghetti and rinse well.
  4. Add the spaghetti to the pan with the chicken and add the pesto. Stir for 2-3 minutes then dish into a bowl and top with grated parmesan.

Other Recipes

  • NUT ROAST

  • VEGGIE COMBO, FETA AND CHICKEN

  • GREEN SMOOTHIE BOWL

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