Basil Pesto Chicken Penne

Nutrition per serve

Ingredients

• 1clove garlic
• 300g green beans
• 1pcs baby broccoli
• 300g free-range chicken breast fillet
• 1pcs lemon
• 200g penne pasta
• 20g slivered almonds
• 100g basil pesto
• 100g feta
• 30ml olive oil

Method

1. Step 1 — Prep ingredients
   ADD CHICKEN OPTION Bring a medium saucepan of salted water to the boil for the pasta. Thinly slice the garlic. Trim the beans and cut into 3cm lengths. Trim the baby broccoli and cut into 3cm lengths, halving any thicker stems lengthwise. Thinly slice the chicken into strips.
2. Step 2 — Prep lemon
   Finely grate the zest of one-quarter of the lemon, then cut the lemon into wedges.
3. Step 3 — Cook pasta
   Cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.
4. Step 4 — Toast almonds
   Meanwhile, put the almonds in a cold large deep frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.
5. Step 5 — Cook chicken and greens
   Heat 1 tbs olive oil in the same pan over high heat. Cook the chicken for 2 mins each side or until browned and cooked through. Remove from the pan. Heat 1 tbs olive oil in the pan over medium-high heat. Cook the garlic, beans and baby broccoli, stirring occasionally, for 5 mins or until lightly charred and tender. Season well with salt and pepper.
6. Step 6 — Finish pasta and serve
   Reduce the heat to medium. Add the pasta, chicken, pesto and a squeeze of lemon juice to the greens and cook, stirring, for 1 min or until combined and heated through. Taste, then season with salt and pepper. Divide the pasta among bowls and crumble over the feta. Scatter over the lemon zest and almonds and serve with the lemon wedges.

Allergens

Gluten, Wheat, Almond, Milk, Walnut