Chicken Pesto Pasta with Quinoa Rigatoni

ingredients

• 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

1. Make your pesto! See the notes for my quick almond and basil pesto.
2. Cook pasta according to packet instructions.
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. 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. 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.