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Spaghetti with chicken and broccoli almond pesto
Spaghetti with chicken and broccoli almond pesto
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Wholesome broccoli pesto packed with nutrients for a satisfying meal that will have your family asking for more greens.
Ingredients:
  • 500g chicken breast fillets
  • 1 lemon, sliced
  • 1 tsp whole black peppercorns
  • 375g dried wholegrain spaghetti
  • 250g cherry tomatoes, halved
  • Fresh basil leaves, to serve
  • Almonds, roughly chopped, toasted, to serve
  • 600g broccoli, trimmed, cut into florets
  • 250.00 ml fresh basil leaves, firmly packed
  • 125.00 ml almond kernels
  • 4 small garlic cloves, peeled, quartered
  • 113.75 gm extra virgin olive oil
  • 125.00 ml parmesan, finely grated
Instructions:
  • In a deep frying pan, nestle the chicken comfortably. Toss in some fresh lemon slices and peppercorns. Pour in just enough water to submerge the chicken. Let it come to a gentle boil over medium heat. Lower the heat and cover, allowing it to simmer for 5 minutes. Turn off the heat and let it rest for 15 minutes. Carefully lift the chicken out of the flavorful broth and slice thinly. Enjoy!
  • Prepare the Broccoli Pesto: Boil broccoli in a saucepan for 5 minutes until tender. Drain and cool under cold water. Combine broccoli, basil, almonds, garlic, and oil in a food processor. Blend until nearly smooth. Transfer to a bowl, mix in parmesan, and season to taste with salt and pepper.
  • Prepare pasta as directed on the packaging. Save 1 cup of cooking water. Put the pasta back in the pot on low heat. Mix in pesto, tomato, and the reserved cooking water. Cook and toss for 5 minutes until warm. Serve pasta with chicken, basil leaves, and extra almonds on top.

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