Thursday, 18 September 2014

Broccoli, Chicken & Mushroom Pesto Pasta Recipe

So baby and I are both on diets, and recently I've been trying to cook and eat a lot healthier, incorporate more fruit and stuff like that.

It's just really hard to keep coming up with recipes because baby prefers not to eat regular rice and any other meat besides chicken breast because it's one of the leanest meats. But anyway, I have found a dinner recipe that we both like very much and is under 300 calories, yay!

Healthy Broccoli, Chicken, & Mushroom Pesto Pasta Dinner for 2:


250g Broccoli, cut into small florets, soaked in salted water
120g Button Mushrooms, sliced or halved
150g Boneless, Skinless Chicken Breast meat, chopped into pieces or sliced and rubbed with salt and chili flakes
400g Whole Wheat Pasta
2 large tblsp Barilla Pesto Genovese
1 tblsp Extra Virgin Olive Oil
1 large purple onion, diced
2-3 cloves fresh garlic


1) Heat olive oil in a large non-stick pan over medium-high heat, then sautee onions until translucent, then add garlic. Fry until fragrant. Add mushrooms.
2) Add chicken breast to the pan and cook, stirring occasionally until white all the way through, about 6 mins. I like to use my spatula and break up the pieces of chicken to check if it's cooked because I'm paranoid about uncooked meat.
3) Meanwhile, cook pasta in salted water according to directions on the packet or until al dente.
4) Add broccoli into pasta pot for the last 3 mins of pasta cooking time, then drain pasta and broccoli.
5) Lower heat. Tip drained broccoli and pasta into the pan with the chicken, mushrooms and stir until well-mixed.
6) Turn off the fire and stir pesto sauce through the pasta. Serve immediately.


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