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This simple, quick recipe for chicken pasta will fill the hungriest of bellies and is best severed with a generous drizzle of Olivado's Avocado oil.
400g / 14oz bow tie pasta
1 Tbsp Extra Virgin Avocado oil
1 clove garlic - minced
2-3 chicken breasts – sliced
2 cups green beans (or you can add any green here – broccoli, peas etc)
6 Tbsp pesto (any brand) or you can make your own (see our recipe on our website)
To garnish
Parmesan cheese
Basil leaves
Drizzle of Extra Virgin Avocado oil
1. Bring a large saucepan full of water to the boil. Cook the pasta as per packet instructions.
2. While the pasta is cooking, heat the oil in a large frypan on a medium heat. Add the garlic and fry until golden stirring all the time (be careful not to burn). Add the chicken and combine with garlic, fry until cooked (around 5-6 minutes, depending on thickness).
Meanwhile bring water to the boil in a medium saucepan cooking beans for just a few minutes.
3. Drain the pasta, add to the frypan with chicken and garlic. Stir in pesto and beans until pasta and chicken are coated. Taste and season if needed.
To serve place in bowls, top with torn up basil leaves, grated parmesan and lastly a drizzle of Avocado oil.
Ingredients
400g / 14oz bow tie pasta
1 Tbsp Extra Virgin Avocado oil
1 clove garlic - minced
2-3 chicken breasts – sliced
2 cups green beans (or you can add any green here – broccoli, peas etc)
6 Tbsp pesto (any brand) or you can make your own (see our recipe on our website)
To garnish
Parmesan cheese
Basil leaves
Drizzle of Extra Virgin Avocado oil
Directions
1. Bring a large saucepan full of water to the boil. Cook the pasta as per packet instructions.
2. While the pasta is cooking, heat the oil in a large frypan on a medium heat. Add the garlic and fry until golden stirring all the time (be careful not to burn). Add the chicken and combine with garlic, fry until cooked (around 5-6 minutes, depending on thickness).
Meanwhile bring water to the boil in a medium saucepan cooking beans for just a few minutes.
3. Drain the pasta, add to the frypan with chicken and garlic. Stir in pesto and beans until pasta and chicken are coated. Taste and season if needed.
To serve place in bowls, top with torn up basil leaves, grated parmesan and lastly a drizzle of Avocado oil.
