A crowd favourite pasta recipe with hidden veggies that even the fussiest of eaters won't be able to pick out!
This recipe is great for meal prep and can be optimised to meet different nutritional requirements. Vegetarian? swap the chicken for chickpeas. Dairy-free? swap the parmesan cheese for nutritional yeast.
Calories: 403, Protein: 34.7g, Carbohydrates: 33.8g, Fat: 12.3g
By Clare Keating - All Bodies Nutritionist and Ex-Chef
400g chicken breast, diced
1 head of broccoli, cut into florets
1/2 cup milk (any type, nut milk works great here)
1/2 cup fresh basil leaves
5 tbsp parmesan cheese
2 tbsp extra virgin olive oil
2 tbsp water
1 tbsp lemon juice
2 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
2 cups peas
Parmesan cheese and chilli flakes to serve (optional)
Bring a medium-sized saucepan to the boil and cook the pasta according to packet instructions.
Bring a small saucepan to the boil and steam the broccoli until soft.
Heat a large non-stick frying pan over medium heat. Once hot, add the chicken breast to the pan and cook for roughly 8 minutes or until the chicken is cooked through.
Meanwhile, blend the cooked broccoli with the milk, basil, parmesan cheese, olive oil, water, lemon juice, garlic, salt and pepper in a blender or food processor until smooth.
Add the peas, pasta and pesto sauce to the chicken pan and stir through.
Divide into 4 serves and top with some optional parmesan cheese and chilli flakes.
** For really fussy eaters (eg ones who don't like peas) you can blend the peas in the pesto sauce as well. Just add more water until t becomes smooth