This meal took me 15 minutes to whip up with less then 10 ingredients! I made the pesto from scratch using our pesto recipe . This is a family friendly recipe, can be gluten free if you swap the pasta for a gluten free alternative and vegetarian (swap the chicken for edamame beans).
Ingredients (serves 4)
450gm chicken breast/ thighs, sliced into small chunks
1 onion, diced
3 garlic cloves, diced
1-2 tbsp extra virgin olive oil
400g wholewheat pasta
4 handfuls of spinach
2 cups sliced mushrooms
3/4 cup basil pesto
salt/ pepper to taste
Heat the olive oil in a pan and sauté the onions and garlic for 2-3 minutes. Add the chicken and mushrooms. Cook on low- medium heat until the chicken is cooked through.
In the meantime, cook the pasta as per the packet instructions.
Add the spinach to the chicken, stir to combine for 2 minutes. Drain the pasta then add into the pan with the chicken. Pour in the basil pesto and mix to combine. Garnish with basil leaves and/ or a bit of grated cheese.