Truly Yummy Chicken Pesto Pasta
Gluten free and dairy free chicken pesto pasta. Recommended ingredients Belazu Early harvest extra virgin olive oil, Alpro Single Soya - pour and cook, Truly Yummy Pesto, onion, mushroom, broccoli stems, chicken breast, Rummo Mezzi Rigatoni No. 51.
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.
Notes
Feel free to add more green vegetables. I often add frozen peas and green beans for meat free Mondays.
If you prefer a creamier pesto sauce either add a little more soya cream or a spoonful or two of the pasta water.