Pesto Pasta with Chicken

Serves 4


2 garlic cloves, peeled, crushed
1 bunch fresh basil, roughly torn
Zest and juice of 1 lemon
4 tablespoons Parmesan cheese, grated
1 tablespoon light olive oil
Salt and pepper to taste
2 chicken breast fillets (weighing approximately 350- 400g/ ~ 1 pound in total)
Light olive oil
200g green beans, trimmed
1 punnet/ 250g pound cherry tomatoes, halved or quartered
400g cooked fettucine pasta
  1. Combine all ingredients for pesto and blend with a kitchen whiz, a hand blender or a mortar and pestle. Set aside.
  2. Cook pasta according to packet instructions. Stir through pesto, cover with lid and set aside.
  3. Steam or blanch green beans.
  4. Season chicken fillets with salt and pepper. Over a medium heat, heat oil in a heavy based frypan and cook fillets for around 5 – 8 minutes each side or until cooked through. Towards the end of cooking time, add tomatoes to pan. Let fillets sit for several minutes before slicing.
  5. Serve approximately 100g/3.5 ounces of pesto pasta per person, topped with sliced chicken, tomato and green beans.

(Source: Gestational Diabetes Recipes

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