This dish is great and easy to make, you most likely have all the ingredients in your fridge already and can whip it up! It's a really light dish and can be adapted to be gluten free or vegetarian.
This dish is great and easy to make, you most likely have all the ingredients in your fridge already and can whip it up! It's a really light dish and can be adapted to be gluten free or vegetarian.
Ingredients
Garlic (1 big clove or 2 small)
Half an onion
Cherry tomatoes (halved)
Pasta (can also use spaghetti squash)
Pesto (I use homemade sundried tomato pesto)
1 tablespoon lemon juice
Chicken breast cooked (depending on servings either 1 or 2 breasts)
Spinach
Parmesan cheese
Salt, pepper, oregano
Include any other veggies you have in your fridge (peppers, peas etc.)
Directions
Heat a pan on medium with a generous amount of olive oil. Finely chop garlic and onions and let simmer. Lower heat. Boil water for pasta and keep the onions and garlic simmering lightly while you chop cherry tomatoes. Add the tomatoes and lemon juice to the pan and let simmer on low for 10 mins until very soft.
While your tomatoes, garlic and onions are simmering, chop and include any other veggies you want to the pan. Chop up your chicken or other protein source.
Add your cooked pasta, pesto, chicken, spinach and mix together until spinach is wilted. Add a bit of salt, pepper and oregano to your pan. Top with parmesan cheese to serve.
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