Chicken and kale pesto pasta
- 4 cups kale, leaves torn
- 250g spaghetti
- ½ cup fresh basil leaves, plus extra to serve
- ¼ cup pepitas/pumpkin seeds
- 3 tablespoons nutritional yeast
- 1 garlic clove, crushed
- Zest and juice of 1 lemon
- ¹⁄³ cup extra-virgin olive oil
- 250g punnet cherry tomatoes
- 250g packet zucchini/courgette spaghetti (‘zoodles’ — see HFG tip)
- 1 cup shredded barbecue chicken breast
- 50g feta, crumbled, to serve
1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place half the kale on prepared tray and lightly spray with olive oil. Bake, turning once, for 5–6 minutes or until crisp. Set aside.
2 Cook pasta according to packet instructions.
3 Meanwhile, to make pesto, place remaining kale, basil, pepitas, yeast, garlic, lemon zest, juice and oil in a food processor. Process until combined. Season with freshly ground black pepper.
4 Lightly spray a large non-stick frying pan with olive oil and heat over high heat. Add tomatoes and cook, stirring, for 5 minutes or until just starting to lose their shape. Add cooked pasta, pesto, zoodles and shredded chicken, tossing to combine and warm through. Divide pesto pasta among four serving bowls. Top with roasted kale leaves and feta, then serve garnished with extra basil.
Can’t find zoodles at your local supermarket? Make them at home by using a spiraliser, mandoline or vegie peeler and knife.
Nutrition Info (per serve)
Total fat 25.5g
–Saturated fat 4.3g
Dietary fibre 10.9g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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