Getting more greens in your diet never tasted so good! This creamy super green chicken pesto pasta tastes incredible, and is packed with kale, broccoli, and peas for those all-important vitamins and minerals.<\/p>\n
This is a perfect weeknight winner to feed even the fussiest mouths a nourishing dinner \u2013 all in less than 20 minutes.
\nPlus the leftovers taste great too, so you can make double quantities and whack the rest in a tupperware for lunch the next day, saving you even more time.<\/p>\n
For an extra hit of protein, why not double up on your chicken? Or if you\u2019re vegetarian switch out the chicken for a meat alternative like Quorn or tofu. The combinations are endless.<\/p>\n
Cook spaghetti as per packet instructions in a pan of lightly salted boiling water.
\nWhen pasta is cooked, drain the spaghetti reserving \u00bd cup of the starchy pasta water.
\nIn a frying pan, add a few sprays of low-calorie oil spray, chicken, salt and pepper and cooked for 8-10 minutes until the chicken is cooked through.
\nMeanwhile cook the broccoli, peas and kale in a pan of boiling water for 2 minutes.
\nBe careful not to overcook the veggies they should still be vibrant green with a slight bite.
\nAdd broccoli, peas, kale and pesto to a blender and pulse until a paste is formed.
\nHeat the veg and pesto mix in a frying pan with some of the starchy pasta water to make a sauce.
\nReduce heat and stir through cr\u00e8me fraiche.
\nAdd cherry tomatoes, spaghetti and chicken and evenly coat in the creamy pesto sauce.
\nTop with fresh basil and some freshly ground black pepper to taste.<\/p>\n
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PureGym wishes you a lot of fun cooking and a good appetite!<\/p>\n
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