Chicken and kale pesto pasta
Blitz up some kale pesto and toss with pasta and grilled chicken for an easy weeknight dinner in 30 minutes or less.
Ingredients
Method
Ingredients
- ½ bunch kale, stems removed
- ½ cup coarse breadcrumbs
- 1 lemon
- 2 cloves garlic
- Large handful of parsley
- 400g dried spiral pasta
- 1 onion, sliced
- 400g boneless chicken, diced
Method
- In a blender, combine kale, breadcrumbs, zest and juice of the lemon, garlic, parsley and a generous drizzle of oil. Season with salt and pepper, then blend until well combined.
- Cook the pasta per packet instructions, reserving one cup of pasta water.
- Meanwhile, bring a drizzle of oil to medium-high heat in a large frying pan. Sauté the onion for a few minutes or until softened. Add chicken, season with salt and pepper and cook for 5-10 minutes or until browned and cooked through.
- Stir through the kale pesto and pasta, adding splashes of pasta water if needed to reach your desired consistency.
- Serve and enjoy.
Tips:
- Bulk up this pasta with chickpeas and finish with a sprinkling of red pepper flakes for spice.
- Transfer this pasta into an oven dish, sprinkle with extra breadcrumbs and bake until golden for a warming pasta bake.