Gluten-free Chicken Pesto Pasta

Truth be told I’m not a pasta fan ... However, this meal has become one of my weekly dinners on repeat, as it’s so easy to make, super satisfying, and oh-so-delicious. Click here to watch the recipe video.

Serves 4

Ingredients
500g chicken breast, sliced
1 packet of gluten-free pasta of choice (I used gf Rigatoni)
2 large zucchini, sliced
1 x broccoli, head and stalk sliced
1/3 cup walnuts, lightly toasted - to garnish
Grated pecorino cheese - to garnish (optional but delicious)

Pesto
1 bunch fresh basil
I lemon, zest, and juice
1/2 cup lightly toasted pinenuts
1/2 cup @squeakygateoliveoil extra-virgin olive oil
Sea salt and black pepper to taste

Create
1. Place 2 large non-stick pans over a medium heat. Once warm add the chicken to one pan, and the zucchini and broccoli to the other. Cook until the chicken is golden brown (approx 8 minutes), and the veggies are cooked.
2. While you’re waiting for the chicken and veggies to cook, pop your kettle on and cook your pasta as per the packet instructions
3. To make the pesto, add off of the ingredients into a small high-powered blender, and blend until combined If you like it smoother, feel free to add more olive oil.

Enjoy!