Healthy pasta pesto with chicken, mushrooms and spinach/zuchinni

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Step 1

Slice chicken, champignons, and onion; chop spinach/zucchini and arugula.

Step 2

Toast 60 g pine nuts in a dry pan.

Step 3

Lightly toast 15 g pine nuts (for pesto) in a dry pan.

Step 4

In a food processor, combine basil, garlic, pine nuts, and parmesan. Pulse until finely chopped.

Step 5

Slowly add 30–45 ml olive oil until smooth. Thin with 1–2 tbsp water if necessary.

Step 6

Season with salt, pepper, and optional lemon juice.

Step 7

Boil whole wheat pasta according to package instructions; drain.

Step 8

In a large pan, heat 1–2 tbsp olive oil and cook chicken until browned and fully cooked; season with salt & pepper. Put aside.

Step 9

Sauté onion (and zucchini/spinach) until softened.

Step 10

Add champignons and cook 3–4 min until lightly browned.

Step 11

Pour in cooking cream and pesto; stir until smooth.

Step 12

Thin with 1–2 tbsp water or chicken broth if needed.

Step 13

Add pasta and chicken to the sauce and toss until fully coated.

Step 14

Stir in arugula.

Step 15

Top with toasted pine nuts.