This Chicken & Red Pepper Pesto Pasta includes some spinach to add some healthy greenery to your gut. I used Ina Paarman’s Roasted Red Pepper Pesto and this is a dish you can literally serve up in 15 minutes!
There are so many options for pasta now and you can find just about anything to suit your dietary preference. Use some wholewheat pasta, gluten free pasta or even butternut spaghetti to change it up. Do you have a favourite pasta alternative or are you a die hard white flour pasta fan? Let me know in the comments.
There’s so much I have to write about for for today, let’s just get to the recipe and talk later!
Chicken & Roasted Red Pepper Pasta
- 4 chicken breasts
- 400 g fusilli pasta
- 1 packet Ina Paarman Roasted Red Pepper Pesto
- 1 tbsp olive oil
- 1/2 cup coconut cream
- 100 g baby spinach
- optional – mushrooms
Cook pasta according to packet instructions.
Cut chicken breasts into small strips.
Heat some olive oil in a pan over high heat. Add chicken strips and fry until nicely browned all over.
Add in spinach and cook, stirring until leaves are just wilted.
Stir in pesto and coconut cream. Drain pasta and add to the chicken mixture.
Stir well to coat everything with the sauce.
Serve with grated Parmesan cheese
Use gluten free pasta if desired
Tip: don’t stir the chicken too much when browning. Leave to brown completely on one side (about 3-4 minutes) then turn and brown the other side.