SUPER GREEN CHICKEN PASTA
Pasta is such a crowd pleaser, this speedy, feel-good pasta powered by an array of green vegetables is an ideal midweek supper. Packed with 6 different plants to support a healthy microbiome.
INGREDIENTS​​
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1 courgette sliced
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1/2 savoy cabbage sliced
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A cup of frozen peas
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8 asparagus sliced
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2 chicken thighs cubed
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Good quality pasta ( I rate Waitrose No1 Fusilloni ) 200g
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Basil - two bunches
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2 cloves of garlic
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4 tbsp extra virgin olive oil
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25g Parmasam/Pecorino cheese grated
METHOD
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Begin by making a pisto, combine the basil, olive oil, cheese and garlic in a blender and pulse until combined - much like a pesto.
Next heat a pan with olive oil and brown the chicken, remove from the pan and set aside. With the pan still warm and on a medium heat, add in the courgette and begin to sauté for a few minutes.
Meanwhile, boil the kettle and bring a pan of sea salt seasoned water to the boil, add in the dried pasta.
Add in the sliced cabbage and asparagus to the pan with the courgettes and continue to sauté.​ Next add the frozen peas.
Once the pasta is cooked, drain but retain a small amount of the pasta water.
Add the pasta, pasta water, and 1/2 the pisto to the vegetables and stir well.
Season if required.
Serve immediately or eat cold as a pasta salad.
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