Chicken Superfood Pasta with Avocado Pesto

Ingredients
- 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
Method
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1. Preheat oven to 200°C (180°C fan-forced).
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2. Cook the pasta according to the packet instructions. Drain, return to pan and keep warm.
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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.
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Remove from oven and allow to cool. Slice into strips.
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4. To a medium bowl, add the sliced chicken, turmeric and salt and pepper. Mix to coat the chicken.
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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.
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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.
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7. Toss chicken, kale and spinach mixture, capsicum, toasted pumpkin seeds, remaining oil and onion through the cooked pasta.
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8. Spoon into serving bowls and dollop on pesto mixture to serve.
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Tip: Avocado can be frozen. Simply peel it, mash it and seal it in a container, then put in the freezer.
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PER SERVE
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Energy 3387Kj • Protein 40g • Total Fat 43g • Saturated Fat 7g • Carbohydrates 58g • Sugars 8g • Sodium 91mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.