Chicken & Avocado Pesto Pasta

30 mins active prep time, 4 servings

Ingredients & quantities - included in delivery

- 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

(You can remove any ingredients you already have below)

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.

What you'll need

Olive oil

Instructions

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>/h3>
Toss chicken, mixed salad leaves, capsicum, onion and pesto through cooked pasta to combine.
6. Serve>/h3>
Spoon into bowls to serve.