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Boil a large saucepan of water, salt it generously, then add pasta and cook according to packet instructions.
Heat olive oil in a large skillet or non-stick pan, then add chicken. Season with salt and pepper, add in your fennel seeds and cook for 5 mins until cooked through. Once cooked, remove chicken from pan and add in onion, pepper and garlic. Cook until soft, stirring regularly. Add chicken breast back to pan and stir well.
Once pasta is cooked, reserve about a mug full of pasta water before draining the pasta. Add drained pasta and pesto to your pan with chicken and veg and stir until combined. Then add in grated parmesan and gradually add in pasta water whilst stirring at the same time until you are left with a creamy pasta sauce.
Serve with some more grated parmesan.
Nutritional Info
Per serving:
Cals – 594
Carbs – 75g
Protein – 40g
Fat – 14g
Ingredients
Serves 3
For the pasta:
- 300g of penne pasta (weight uncooked).
- 300g of chicken breast - diced.
- Tbsp of extra virgin olive oil.
- Tsp of fennel seeds - crushed.
- 1 onion - finely chopped.
- 1 sweet red pepper - cut into thin strips.
- 3 cloves of garlic - crushed.
- A large bowl of kale - steamed until just cooked.
- 3 tsp of red pesto.
- 20g of parmesan.
- Salt and pepper, to taste.
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