Creamy pesto chicken and broccoli pasta

Serves 4
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Directions

  1. 1Chop the broccoli head.
  2. 2Cook the broccoli in about 100ml of salted water over a high heat for around 10 minutes until the water has evaporated.
  3. 3Dice the shallots.
  4. 4Chop the sun-dried tomatoes.
  5. 5Chop the garlic.
  6. 6Fry the shallots, sun-dried tomatoes, and garlic in the pan with the broccoli over a high heat for 5-10 minutes.
  7. 7Add chicken stock and light double cream to the pan.
  8. 8Season the mixture with salt, black pepper, smoked paprika, and mixed herbs.
  9. 9Add kale and spinach pesto and extra wilted spinach to the pan.
  10. 10Add the juices from the roasted chicken (if using) for extra flavor, then add the shredded cooked chicken breast.
  11. 11Boil the pasta in a separate pot.
  12. 12Add the cooked pasta to the pan with the sauce and chicken.
  13. 13Mix in the mozzarella.
  14. 14Top with some fresh herbs and extra black pepper.
  15. 15Serve the pasta in a bowl.
  16. 16Garnish with a sprinkle of Parmesan cheese.
  17. 17Portion the pasta into meal prep containers.

Ingredients

  • 1 broccoli head
  • 2 tsp chopped garlic
  • 2 shallots
  • 2 tbsp sun-dried tomatoes
  • 300 g chicken breast
  • 1 chicken stock pot
  • 300 ml light double cream
  • salt
  • black pepper
  • 2 tbsp smoked paprika
  • mixed herbs
  • 40 g kale and spinach pesto
  • handful spinach
  • 300 g dry pasta
  • 40 g light mozzarella
  • fresh herbs
  • Parmesan

Equipment

panchopping boardknifecolandermeal prep containers

Tips

  • If you want a lighter alternative, use crème fraîche instead of double cream.
  • If meal prepping, this lasts in the fridge for up to 3 days and also tastes good cold!