Katie Lolas
May 6, 20182 min
Updated: Apr 2, 2020
Ready In: 25mins
Serves: 4
Ingredients
2 cups of medium packed basil
¼ cup pine nuts (or walnuts if you want to be even healthier)
2-3 cloves of garlic
Extra virgin olive oil
¼ cup grated parmesan cheese
Salt
Pepper
1 teaspoon chilli flakes (optional)
2 large chicken breasts
4/5 packet of 400g of a pasta of choice (I used a wholegrain bowtie pasta)
Method
Step1. preheat over to 200°c/180 fan-forced
Step 2. Cook the Pasta – place pasta in boiling water and cook for 7-8 minutes or until ‘al dente’. Drain water once complete and set aside
Step 3. Make Pesto - place the basil, pine nuts, 3 tablespoons of olive oil, garlic, parmesan cheese, ½ tsp salt, ½ tsp pepper in a food processor. Pulse and blend until everything has been mixed. The pesto should be thick, but not runny. Put the pesto into a large bowl. Mix through the chilli flakes (optional)
Step 4. Cook Chicken - heat a drizzle of olive oil in a pan over medium heat. Add chicken breast and cook until lightly golden. Then transfer to a tray lined with foil or baking paper and bake in the oven for 8 -11minutes or until completely cooked through. Once the chicken is cooked, let cool and shred into thin strips
Step 5. Combine – add the pesto and shredded chicken breast to the pasta and mixed through until combined
Serve with a side of rocket, cherry tomato salad and a splash of balsamic glaze
Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas if you share an image of your meal prep on social media or use one of my recipes, so that I can share your efforts through my networks and on my Instagram story
Subscribe to Lady Lolas (on my homepage) to receive updates when my new blogs and recipes are uploaded