Broccoli–and-pesto pasta

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Serves 6

Preparation time: 10 minutes 

Cooking time: 10 minutes 

  • 300g mini chicken fillets 
  • 30ml olive oil 
  • a generous pinch of dried chilli 
  • 125ml basil pesto 
  • 300g broccoli, steamed and chopped 
  • 125ml cashew nuts, roughly chopped 
  • 300g wholewheat pasta, cooked until al dente 
  • 60ml Parmesan, grated
  • a sprinkling of micro herbs or fresh basil, to serve

1. Coat the chicken in the oil and season with the chilli flakes, salt and pepper to taste. Heat a frying pan and sear the chicken over high heat until golden-brown all over. Don’t stir too much; the chicken will steam and it won’t turn a lovely deep colour.

2. Once the chicken is cooked, remove from the heat and add the pesto, broccoli, pasta and nuts to the pan. Toss to coat and dish onto a platter or into individual serving bowls. Sprinkle the cheese and some fresh herbs over the pasta and serve with lots of freshly ground black pepper to taste.

Tip: Add a bit of the pasta water to the sauce if it looks dry; this will bring all the ingredients together

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April 2023

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