Chicken and Green Pesto Pasta

If it’s green it can go in this fast and easy to make pasta dish

Servings: 4 people

Preheat a heavy bottomed pot on a medium to high heat.
Prepare your chicken by cutting into small pieces and pat dry with a paper towel.
When the pot is hot (a small splash of water will dance on the surface) add a good glug of oil and brown the chicken. Once its browned take the chicken out and return the pot to the heat.
Add the chicken stock to the pot and use a flat wooden spoon to get all the flavour off the bottom of the pot (deglazing).
Place the peas, spinach and cashews in the stock and simmer for 10-15 minutes until the cashews are soft.
While the sauce simmers boil a pot of water with another glug of oil, and cook the pasta using the directions on the packet.
Blitz the green pasta sauce using a stick blender (or alternatively transfer to a kitchen blender). Place the chicken back into the pot and heat through.Season to taste with salt and pepper.
Plate up the pasta and top with the chicken and green pesto (top with parmesan cheese if you are using it).

Tips and Tricks

You could use kale, silverbeet or cavalo nero (or a combination) instead of spinach. What ever is green and leafy in your veggie garden or veggie drawer.
Top with parmesan cheese to be extra fancy
Make double of the chicken and green pesto, and freeze half for another night. Perfect for a quick meal on busy evenings.
Buy broken cashew pieces in the bulk-food aisle for a cheaper alternative to whole cashew nuts.