Creamy Chicken Pesto Pasta

A healthy twist on a home-cooked dinner favourite!

What you’ll need

Base:

  • 300g (approx. 3 cups) spelt/wholemeal pasta/rice pasta (or pasta of choice)
  • 2 chicken breasts, fat removed, thinly sliced
  • 1 cup coconut cream
  • 1/2 cup basil pesto (see below)
  • 1/2 cup sundried tomatoes, drained
  • 3-4 fresh mushrooms, sliced
  • 3 shallots (green onions), chopped
  • 2 cups mixed vegetables of choice
  • Salt & pepper

Pesto: 

Blend in a food processor:

  • 1 cup fresh basil
  • 1 clove garlic
  • 2 tbsp macadamia oil
  • 1 tbsp fresh lemon juice
  • Salt & pepper
  • (optional) 1/4 cup grated parmesan cheese

How to make!

Serves 3-4

  1. Cook pasta according to the packet directions, then set aside.
  2. Meanwhile heat a little macadamia oil in a frying pan and cook chicken over a medium heat for approximately 5 minutes or until brown.
  3. Add coconut cream, pesto, sundried tomatoes, mushrooms, shallots and salt and pepper and cook for another 5 minutes over a low heat.
  4. Stir through pasta, serve and enjoy!
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