Chicken Pesto Pasta

This makes a quick and easy dinner, or even a great lunch that can be reheated or eaten cold. If onion and garlic is an issue for you, simply remove these and drizzle a little garlic infused extra virgin olive oil before serving. Mushrooms, cherry tomatoes and even broccoli make a great addition to this meal too.

Makes 3-4 l 20 minutes

You will need:

2 Chicken Breasts, diced

Extra virgin olive oil

Half Onion, diced

3 Garlic Cloves, crushed

1 packet San Remo Pulse Pasta

1 container Genoese Fresh Pesto OR make your own

Handful Spinach

Salt & Pepper

Cook the pasta as directed.

In a pan with a good glug of olive oil, brown the onion for 2-3 minutes. Once the onion is near brown incorporate the garlic into the pan. Add the diced chicken breast and cook all the way through.

Drain the pasta.

Remove the pan from the heat. Add spinach, the pasta and pesto into the pan, then mix everything together. Season with salt and pepper and serve.