Time: 30 minutes
Servings: 4
Ingredients:
- 240g Chicken Breast
- 260g Asparagus (ends trimmed)
- 15ml Extra Virgin Olive Oil
- 280g Chickpea Pasta
- 85g Pesto
- 15ml Lemon Juice
- 20g Parmigiano Reggiano (finely grated)
- Sea Salt and Black Pepper (to taste)
Directions
- Preheat the oven to 250°C and line a baking sheet with parchment paper.
- Add the chicken and the asparagus to the baking sheet and drizzle with oil. Bake for 25 minutes or until chicken is cooked through. Chop the chicken and asparagus into bite-sized pieces.
- Meanwhile, cook the pasta according to the package instructions.
- To assemble the pasta, mix the chicken, asparagus, pasta, pesto, lemon juice aan together. Season with salt and pepper.
- Divide evenly between bowls and enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to four days.
Serving size:
One serving is equal to approximately two cups.
Dairy Free:
Use nutritional yeast or plant-based cheese instead of parmesan.
Additional Toppings:
Toasted pine nuts, red pepper flakes, basil leaves and/or lemon wedges.
