Muscle & Fitness UK – August 2019

AUGUST 2019 / MUSCLE & FITNESS 103

MAKES: 10

NUTRITIONAL INFO:

527 calories / 42g protein
32g carbs / 25g fat

INGREDIENTS:

For the pesto:

• 100g fresh basil


• 15g (2 cloves) garlic


• 150g olive oil


• 25g parmesan


• 50g pine nuts


• 5g sea salt

For the vegetable mix:

• 250g courgette


• 400g green peppers


• 400g red peppers


• 400g yellow peppers


• 150g red onion


• 30g olive oil


• 4g dried rosemary


• 2g sea salt

Chicken Pesto Pasta

By Prep Kitchen

Pasta:

• 400g whole wheat pasta
  Chicken Breast:


• 1.4kg chicken breast
  METHOD

1. Dice the vegetables and chicken.


2. Add 30g olive oil to a pan,
   fry the diced mixture until
   soft. Add the chicken and
   cook thoroughly. Place to
   one side to cool.


3. While the veg and chicken
   cooks, cook your whole
   wheat pasta according to the
   packet instructions. Then leave
   to cool. The quicker the better.


4. Blitz pesto ingredients together.


5. Mix the cooled pasta, veg,
   chicken and pesto together.
   Then portion into 10 tubs ready
   to eat or freeze for later!