Chicken Superfood Pasta with Avocado Pesto

clock 15 minutes + 10 minutes bowl Serves 4


  • 375 g wholemeal penne pasta
  • 1 capsicum, seeds & pith removed
  • 2 chicken breasts, sliced into slices
  • 1 Tbsp turmeric
  • salt, to taste
  • pepper, to taste
  • 2 Tbsp olive oil
  • 120 g bag mixed baby kale & spinach leaves
  • 2 Tbsp pumpkin seeds, toasted
  • 1 red onion, thinly sliced
  • Avocado Pesto:
  • 1 avocado
  • 1/2 cup basil leaves
  • 1/4 cup toasted walnuts
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp apple cider vinegar or lemon juice
  • 1/2 clove garlic, crushed
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  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. Cook the pasta according to the packet instructions. Drain, return to pan and keep warm.

  • 3. Slice capsicum into quarters and place on an oven tray, skin side up. Roast for 20 minutes or until the skin starts to blister.

  • Remove from oven and allow to cool. Slice into strips.

  • 4. To a medium bowl, add the sliced chicken, turmeric and salt and pepper. Mix to coat the chicken.

  • 5. In a large frying pan, heat 1 tablespoon of the oil on high. Cook chicken for 2-3 minutes on each side until cooked through.

  • 6. To make the pesto, in a small food processor, combine all ingredients and process until smooth. Add a little water if required, then season with salt and pepper.

  • 7. Toss chicken, kale and spinach mixture, capsicum, toasted pumpkin seeds, remaining oil and onion through the cooked pasta.

  • 8. Spoon into serving bowls and dollop on pesto mixture to serve.

  • Tip: Avocado can be frozen. Simply peel it, mash it and seal it in a container, then put in the freezer.


  • Energy 3387Kj • Protein 40g • Total Fat 43g • Saturated Fat 7g • Carbohydrates 58g • Sugars 8g • Sodium 91mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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