ingredients

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• ✓1 cup Macro quinoa rigatoni pasta (120g cooked)
• ✓1 chicken breast fillet (around 120g), sliced into bite sized pieces
• ✓1 tablespoon almond and basil pesto (use a basic pesto recipe, but replace pine nuts with almond)
• ✓½ cup broccoli florets, cut very small
• ✓½ cup cherry tomatoes, halved
• ✓5 Macro whole kalamata olives, pitted
• ✓1 teaspoon parmesan cheese
• ✓1 teaspoon pepita seeds
• ✓1 teaspoon Macro extra virgin olive oil

method

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1. 1

   Make your pesto! See the notes for my quick almond and basil pesto.

2. 2

   Cook pasta according to packet instructions.

3. 3

   In a small mixing bowl, mix the chicken pieces with a small pinch of salt and pepper. In a small pan, heat olive oil over a medium to high heat and cook chicken until cooked through with no pink in the centre, around 4-6 minutes.

4. 4

   Take chicken out of the pan, set aside and then place broccoli, tomatoes and olives into the same pan. Toss for 3-4 minutes over medium heat until broccoli starts to soften – you still want a little crunch.

5. 5

   Add cooked pasta and chicken back into the pan and toss to warm through. Add pesto to the pan and mix through. Transfer to a serving dish. Sprinkle parmesan cheese and pepita seeds over the top.