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Preheat oven to 200°C/ 450°F. Cover chicken breast with cling film and bash until 1-2cm thick. Transfer to a baking dish, then add olive oil, smoked paprika, garlic granules, lemon juice and salt and pepper to taste. Coat chicken breast in seasoning, place lemon in baking dish and bake for 20-25 mins.
Add all pesto sauce ingredients to a food processor or blender and blitz for roughly 30 seconds until fully incorporated.
Bring large saucepan of salted wear to boil and cook pasta. We don’t want al dente pasta as we will be eating this cold, so make sure you cook for the full cooking time on packet instructions. When cooked, drain and rinse under cold water - this is to stop the pasta cooking further.
Mix pasta and 3 tbsp of pesto sauce and then add cherry tomatoes. Once chicken is baked, leave to rest for a few mins then cut into bite-sized pieces. Pack your pesto pasta into 4 pots (we reused the pots from shop bought pasta pots) and then add chicken on top.
Nutritional Info
Per serving:
Cals – 508
Carbs – 62g
Protein – 35.9g
Fat – 13g
Ingredients
Serves 4
For the Pesto Sauce:
The Rest:
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