Recipe: Chicken Pesto Pasta

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Makes 3 serves

509 cal / 43 P / 45 C / 15 F


  • 150g Quinoa rigatoni (I got mine here) - alternatively you could use a whole grain pasta
  • 300g Chicken breast
  • 1 small punnet of cherry tomatoes

Ingredients (Pesto)

  • 1 cup kale leaves
  • 1.5 cups baby spinach leaves
  • 1 bunch basil leaves
  • Garlic (as much or as little as you like)
  • 1/2 cup raw cashews
  • 1 tbsp extra virgin olive oil


  1. First we will make the pesto, place all ingredients in a food processor (or Nutribullet etc) and blend. Set aside.
  2. Place a pot on to boil (for pasta) and a pan on to heat up (for chicken).
  3. Whilst waiting for the pan to heat up slice 300g of chicken
  4. Place chicken on hot pan and allow to cook.
  5. As soon as the water in the pot is boiling place pasta in to took (this should take around 10 mins).
  6. Once pasta is finished cooking place it into the pan with the chicken (which should be finished cooking now too)
  7. Now scoop the pesto mix into the pan with the chicken and pasta and stir.
  8. Add cherry tomatoes and stir for a little longer to combine the pesto through the pasta and chicken.
  9. Serve (optional - add some almond flakes on top).