Friday, 18 March 2016

Chicken with Pesto and NoodleSlim spaghetti

I'm a great fan of creating recipes to use up leftovers and this is a fantastic way to use up chicken left after your Sunday roast dinner.

I can't claim responsibility for the pesto. It's the Fresh Mint and Cashew Pesto by Ella Woodward in her new book Deliciously Ella Every Day. I'm a big fan of hers and if you are interested in a plant based diet then I would definitely recommend getting her books. They are available on Amazon and Ella is on Twitter and Instagram.

Chicken with Pesto and NoodleSlim Spaghetti

100g Deliously Ella's Mint and Cashew Pesto
Leftover chicken equivalent to one chicken breast
Half a red onion sliced into rings
Handful of chestnut mushrooms 
Portion of NoodleSlim spaghetti 

1. Prepare the pesto. Copyright means I can't copy the recipe for you but it involves mixing mint, pine nuts, cashews, garlic and lemon together.

This made about 400g of pesto

The remainder can be stored in the fridge for up to seven days. You must add a layer of olive oil to the top though.
2. Use low fact cooking spray and fry the onions and mushrooms.
3. Cut the chicken into to pieces, add it to the pan and cook for about 3 minutes until it is heated through.
4. Add the pesto, reduce the heat and stir thoroughly until the chicken is fully coated.
5. Prepare the spaghetti by rinsing it in warm water.
6. Add the spaghetti, stir until it is fully mixed in and coated with pesto.
7. Cook for about another 3 minutes until the spaghetti is heated.

There you have it, a quick, healthy and delicious dinner. I worked it out as being about 14 Smartpoints which is mainly the pesto. You can obviously reduce the points by using less pesto. This is another recipe which uses my favourite NoodleSlim pasta which has zero Smartpoints!

Let me know if you try making this. Speak to you soon

Love Erica xxx

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