Chicken Pesto Pasta with Quinoa Rigatoni
How good is pesto pasta! I love super easy and tasty recipes like these! Minimal ingredients, but packs an absolute punch of flavour. I made the pesto with macro Organic Almonds and used the new macro Quinoa Rigatoni. If you use gluten-free pasta, this is one to try; light, tasty and perfect for meals like this! It’s also high in fibre, and contains 20% of your daily recommended whole grain intake.
ingredients
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method
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Make your pesto! Check out this link.
Cook pasta according to packet instructions.
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 chickencompletely through, around 4-6 minutes.
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.
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.
