I love many, many foods, but pasta… Pasta holds a special place in my heart. I love it in all its forms, I love it with all of the different sauces. And when I need an easy, tasty meal that’s going to provide my body with what it needs and leave me satisfied, this is one of my top recipes.
Loaded with veggies, pesto, carbs and mozzarella balls, it’s got everything your body and heart could ask for!
Enjoy it as a salad in the summer months, or warm it up for those colder days - it’s delicious and comforting either way!
Notes:
I've included chicken in this recipe but it can be excluded for a vegetarian option.
Ingredients
300g boneless, skinless chicken breast, diced
5ml olive oil
300g whole wheat pasta
500g zucchini, cut into quarters
200g cherry tomatoes, cut into quarters
100g mozzarella balls
120g green pesto
1 bell pepper, finely chopped
200g baby spinach
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Method
Mix together the olive oil, chicken breast, garlic, salt, pepper, and herbs in a large bowl.
Heat a non-stick pan on a medium-high. Add the chicken breast to the pan and cook for about ten minutes, until the chicken has started to brown. Add in the zucchini to the pan and cook for a further 2-3 minute. Turn the heat off and set aside.
In the meantime, add the pasta to a pot of salted, boiling water and cook for 8-10 minutes. Once done, drain the pasta and set aside.
In a large serving bowl mix together the pasta and chicken with the pesto and the rest of the ingredients. Toss all the ingredients together to ensure the pesto has coated everything.
Serve hot or cold and top with parmesan and fresh basil.
Serves 4
Macros per serve: 545 calories, 17.1g fat, 60.4g carbs, 35.1g protein
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