Pesto Pasta

Updated at: Thu, 17 Aug 2023 12:29:56 GMT

Step 1

Heat a pan and add butter or ghee. Add the chicken and fry over a high heat for 3 minutes. Using tongs or two forks, turn the pieces over and cook on the other side for another 3 minutes until golden all over and just cooked through. Meanwhile, make the pesto.

Step 2

Transfer the chicken pieces to a bowl with the pesto, stirring to coat the chicken, and set aside.

Step 3

Place the pan back over a high heat, melt the remaining butter and add the chilli flakes (if using) and courgettes and fry for 1 minute, then tip in the asparagus and cook for another 2 minutes. Stir in the tomatoes, season with salt and pepper, and fry for a final minute until the green vegetables are tender and the tomatoes are just softened but still hold their shape,

Step 4

Meanwhile, divide the rocket or watercress among individual plates, or make a bed of leaves on a serving platter, and drizzle with olive oil.

Step 5

Return the pan to the hob and add the pesto-coated chicken to warm through on a low heat for a minute.

Step 6

Divide the cooked vegetables among the plates, pile the chicken on top and serve with extra chilli flakes (if using), lemon wedges and some Parmesan scattered over the salad leaves, if you like.

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