Pesto Chicken Pasta with Chickpea Fettuccine

PESTO CHICKEN PASTA WITH CHICKPEA FETTUCCINE

GLUTEN FREE

SERVES: 4

INGREDIENTS

2 cloves garlic, crushed'

1/2 red onion, finely diced

300g chicken thigh, cut into smaller pieces (only using 300g because the chickpea is SUPER high in protein)

1 large flat mushroom, diced

1 zucchini, chopped into small pieces

1 bunch broccolini, chopped into small pieces (you could also you broccoli)

1/3 -1/2 cup Cashew Basil Pesto

1/2 packet EcoOrganics Chickpea Fettuccine

Olive oil

Sea salt & pepper

Parmesan cheese, to serve

METHOD

Heat olive oil in large frypan.

Add garlic and onion and sauté for 5 minutes.

Add in the chicken thigh and brown for a few minutes, then add in the mushroom, zucchini and broccoli. Cook for a further 10 minutes, until vegetables are tender.

While the chicken and veg are cooking, cook the pasta in a saucepan of boiling water, following the packet instructions (it only takes 6-8 minutes).

Mix through the pesto and combine well, then add in the pasta and toss again. You may need a little extra pesto! Add as much as you like.

Sea with salt and pepper and serve with parmesan cheese and maybe a cheeky extra dollop of pesto!