CHICKEN PESTO BROCCOLI PASTA

Serves: 6
Prep: 10 mins
Cooking: 15 mins
Allergens: Contains tree nuts, wheat, gluten 

Ingredients:

• 2 cups of fresh basil leaves
• 1 large broccoli head
• 2 cloves of garlic 
• 60g baby spinach (small bag)
• 200g solanato tomatoes or sun-dried tomatoes
• 1 cup pine nuts
• 1/3 cup olive oil 
• 2 large chicken breasts - tenderised and finely chopped
• 1/2 cups parmesan cheese
• 300ml low fat lightly thickened cream
• 500g dry pasta 

Method:

1. Add broccoli, baby spinach, basil, pine nuts and garlic to food processor and blitz.
2. Heat a pan and add dash of extra virgin olive oil. Add sliced chicken breast and cook until golden on both sides. Remove from heat and add to a bowl. 
3. Bring a large pot of water to the boil and cook pasta according to packet instructions and drain. 
4. Add ingredients from food processor to cooked chicken. Add tomatoes and remaining olive oil. Stir until cooked. 
5. Add cream and parmesan cheese and simmer on low for 10-15mins, stir regularly. 
6. Once pasta is cooked and soft add to pesto and chicken mix. Stir through and serve immediately. 
7. Serve in a bowl with a sprinkle of parmesan cheese. 

TIP: When reheating add some extra water.

OTHER SUGGESTIONS:
This recipe is safe for babies and toddlers, it just depends on their feeding ability and where they are at with their solids introduction. Another option for little eaters who are still developing their skills is to add the chicken and pesto sauce mix back into the food processor and blitz it until soft. Then I would suggest boiling some rissoni pasta and adding that to the blitzed chicken and pesto mix. This makes it an easier eating option for tired eaters or little eaters who are still developing their solids skills. 

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