Articles & Recipes
Chicken and Asparagus Penne with Basil Pesto
Ingredients
1.5 cups dry penne pasta (122g)
250g punnet halved cherry tomatoes
6 sliced spring onion, white part only (90g)
1 lemon, juice reserved, 2 tsp rind finely grated (150g)
Salt and cracked black pepper
1 tsp olive oil (8g)
500g thinly sliced, skinless chicken breast
2 bunches asparagus, sliced into thirds (320g)
4 tbsp Leggo’s Basil Pesto (40g)
Method
Cook pasta as per packet instructions
Place cherry tomatoes, spring onion and lemon rind in a bowl and season with salt and cracked black pepper, set aside
Heat a non stick fry pan to medium heat and add 1 tsp olive oil. Cook chicken slices until just browned
Add asparagus and lemon juice and cook for 2-3 mins or until chicken is cooked through and asparagus is crisp
Drain the pasta and add the chicken and asparagus mix, and the cherry tomato mix
Add basil pesto and mix well
Serves : 4
Nutrients per Serve :
KJ 1631, Calories 390, Carbohydrates(grams) 37.7, Fat(grams) 8.7, Protein(grams) 9.7, Fibre (grams) 3.2