Chicken and Pesto Brown Rice Pasta
- 440 g Chicken Breast
- 1 cup Mushrooms
- 2 tbsp Pesto
- 1 cup Cherry Tomatoes
- 1 large Zucchini
- 1 serve Basil Leaves
- 1 serve Cracked Pepper
- 3 cup Cooked Buckwheat Pasta, Brown Rice Pasta or Pulse Pasta
Bring a large pot of water to the boil and add pasta. Cook until al dente.
While pasta is cooking, spray a little olive oil in a frypan and place over low medium heat.
Add chicken to the pan and after a few minutes, throw in the thinly sliced mushrooms and roughly chopped zucchini.
When the chicken is cooked through (8-10 minutes) add halved cherry tomatoes to the pan and heat through.
Take the pan off the heat, add the pasta and pesto and stir to combine.
Season with a little cracked pepper and a few fresh basil leaves.
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