Truly Yummy Chicken Pesto Pasta
Need a quick and easy family meal? My Truly Yummy Chicken Pesto Pasta is not only gluten free and dairy free but also a healthy, flavourful dish that everyone will enjoy.
Once you’ve made my Truly Yummy Pesto, this pasta dish comes together in no time. It’s just as yummy with or without chicken, making it a fantastic plant based alternative for truly meat free Mondays!
I enjoy serving it with gluten free pasta. My preferred choice is Mezzi Rigatoni No.51 by Rummo. For those who are not on a gluten free and dairy free diet, I’d suggest either fussili, rigatoni or penne, finished with a sprinkling of grated ewe’s milk Pecorino for that extra flavour.
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Truly Yummy Chicken Pesto Pasta
Equipment
- 1 shallow casserole with lid
Ingredients
- 2 tbsp extra virgin olive oil recommend Belazu Early Harvest extra virgin olive oil
- 1 white onion, finely chopped
- 2-3 chicken breasts, skinless and diced
- 300 grams chestnut mushrooms, halved or quartered
- 200 grams broccoli stems, chop into 4-5cm pieces.If the stems are thick half each stem lengthways before chopping into pieces
- 4 tbsp Truly Yummy pesto see recipe link
- 100 ml dairy free cream recommend Alpro Single Soya – pour & cook cream
Instructions
- Bring a large pan of water to the boil, ready to cook your pasta.
- Heat the shallow casserole pan on a medium heat, add the oil and fry the chopped onions until soft and translucent. If they start to catch add a little water and cover.
- Add the diced chicken and fry until cooked through.
- Next, combine the mushrooms and broccoli stems to the pan. Cover and steam until cooked.
- Finally, stir in the pesto and soya cream.
- Once everything is coated and the sauce has come up to temperature, mix it with your favourite pasta and serve.
