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25 minutes
25 minutes
- 375g dried penne pasta
- 2 bunches asparagus, trimmed, cut into thirds
- 150g pkt fresh broccoli florets
- 80g (1/2 cup) frozen peas
- 8 (about 500g) chicken tenderloins
- 200g tub hummus
- 1 avocado
- 21.00 gm fresh lemon juice
- 125.00 ml fresh continental parsley leaves
- 125.00 ml fresh basil leaves
- Lemon wedges, to serve (optional)
- Boil the pasta in a large pot of salted water according to the package instructions until tender. Add the asparagus, broccoli, and peas during the last 2 minutes of cooking. Save 125ml (1/2 cup) of the cooking liquid before draining. Put the pasta mix back in the pot.
- While the oil is heating in a frying pan over medium-high heat, sear the chicken for 3 minutes on each side until it is golden and fully cooked.
- As the chicken cooks, combine hummus, avocado, lemon juice, parsley, and basil in a food processor and blend until smooth.
- Add the hummus mixture and 80ml (1/3 cup) of reserved cooking liquid to the pasta, adjusting the consistency with more cooking liquid if needed. Mix well, season, and serve in bowls topped with chicken. Garnish with lemon wedges, if desired.
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