This Chicken & Red Pepper Pesto Pasta includes some spinach to add some healthy greenery to your gut. This is a dish you can literally serve up in 15 minutes!
- 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
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.