Dinner – One Pot Chicken Pesto Pasta - Daniel Davey

One pot means a lot less washing up! All you need is the pot, the ingredients and you’re ready to rumble. This recipe iseasily digestible and low in fibre. If you want to increase the carbohydrate, simply add more spaghetti to the recipe.

Ingredients

• 1 tbsp Extra virgin olive oil
• 1 Onion (peeled and chopped)
• 2 clove Garlic (peeled and     finely chopped)
• 2 Chicken breast (chopped)
• 1 tsp Salt
• 1 tsp Ground pepper
• 8 Mushrooms (chopped)
• 150 g Spaghetti
• 2 handful Baby     spinach (washed)
• 2 tbsp Basil pesto
• 50 g Cheddar     cheese (grated)

For homemade pesto

• 1 handful Basil leaves
• 1 clove Garlic
• 2 tbsp Pine nuts (lightly     toasted in a dry frying pan)
• 30 g Parmesan     cheese (grated)
• 2 tbsp Extra virgin olive oil
• 1 tsp Ground pepper

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Instructions

Boil a kettle of water and leave to cool slightly. In a large saucepan (big enough to cook pasta in)heat the olive oil over a medium heat. Add the onions and garlic and fry for about 2 minutes, until softened.

Season the chicken with salt and pepper then add to the saucepan and cook for about 5 minutes, stirring frequently, until the chicken is almost cooked through. Add the mushrooms and cook for another minute.

Pour 400ml of the water from the kettle into the saucepan then throw in your pasta. Add the spinach and stir.

Cook for 5 minutes, stirring regularly so the pasta doesn’t stick together.

The water should be almost absorbed at this point. Next stir in the pesto and cook for the remainder of the time it says on the pasta packet (probably another 5 minutes).

Serve with grated Cheddar cheese sprinkled over.

For homemade pesto

Put all the ingredients in a blender and whizz to a smooth paste.

Store in the fridge for up to a week to use at will!

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To access Daniel’s full range of recipe’s please visit his website: https://www.daveynutrition.com/