Chilli Chicken & Basil, Pesto Pasta

This week's recipe of the week is Chilli Chicken & Basil, Pesto Pasta. This recipe serves 4 people and is an absolute family favourite at our place.

The combo of fresh basil, lemon & garlic goes well together. The cherry tomatoes add a different taste sensation which I hope you agree.

The Slendier Soy Bean Spaghetti (not to be confused with Slendier Konjac Spaghetti), is great for anyone not wanting to eat too much carbohydrate in the evening. This pasta is low in carbohydrates, high in fibre and high in protein. Ensure that you boil the pasta well for consistency.

Benefits:

• Gluten-free
• Low-carb/Keto friendly
• High fibre
• Lactose/Dairy free
• High protein
• Low sodium

Here's what you need.
Ingredients:

• 4 tablespoons of olive oil (extra virgin)
• 800 grams of chicken breast
• 200g of soybean organic spaghetti (Slendier)
• 8 stalks of broccolini
• 1 large red chilli
• 1/2 cup of cashews
• 4 garlic cloves
• 6 tablespoons of basil
• The juice from 1 Lemon
• 4 teaspoons of lemon peel/zest
• 12 cherry tomatoes
• 4 cups of baby spinach

Method
1. Heat oil in a large fry pan before adding chopped chicken breast, and cook until browned on both sides. Remove the chicken from the heat and set it aside (keep warm). 2. Bring a large saucepan of water to a boil. Add Slendier pasta and cook according to packet instructions, or until al dente. 3. Add the broccolini to the saucepan for the last two (2) minutes of cooking time (to blanch only). Drain pasta and broccolini and return to the saucepan; cover to keep warm. 4. Meanwhile, in a deep bowl or small food processor, combine the chillies, cashews, garlic and half of the chopped basil. Add the lemon juice and lemon zest to the bowl/food processor. Blend the mixture with a stick blender or food processor, adding up to 2–3 tablespoons of water to thin the pesto (as necessary). 5. Add set-aside chicken to the saucepan of pasta and broccolini. 6. Then add the chopped fresh tomatoes and torn spinach leaves, along with the chilli-pesto sauce. Gently mix until all ingredients are coated with the pesto. 7. Divide pasta among four serving bowls, sprinkle with the remaining coriander leaves and savour the delicious aroma and flavour.

Nutrition:

• Energy - 580Cal (2319kJ)
• Protein - 58g
• Fat - 30g
• Carb - 8g
• Sugar - 4g
• Fibre - 10g
• Sodium - 142mg

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