Chicken & Avocado Pesto Pasta with Basil & Lemon

30 mins active prep time, 4 servings

Ingredients & quantities

• 750g chicken breast, thinly sliced
• 380g penne pasta
• 100g mixed salad leaves
• 1 red onion, thinly sliced
• 1 red capsicum, thinly sliced
• Basil leaves, to serve
• 1 avocado
• 1/4 cup walnuts
• 1/2 cup basil leaves
• 1/2 garlic clove
• 1 tbsp lemon juice

Method

1. Cook the pasta: In a large saucepan of boiling water, cook the pasta for 10-15 minutes until tender. Drain. Return to pan. Keep warm.

2. Cook chicken: Meanwhile, in a large frying pan, heat the olive oil on high. Cook chicken for a few minutes on each side, until cooked through.

3. Chargrill capsicum: Heat a chargrill pan on high. Chargrill the capsicum until soft and you have good chargrill marks.

4. Make the pesto: To make the avocado pesto, combine all the pesto ingredients in a small food processor and combine until smooth. Add a little water to think if required.

5. Toss all ingredients: Toss chicken, mixed salad leaves, capsicum, onion and pesto through cooked pasta to combine.

6. Serve: Spoon into bowls to serve.