Packed with superfoods, this dinner for four will be on the table in under 30 minutes.
INGREDIENTS
- 1L (4 cups) Massel Chicken Style Liquid Stock
- 3 x 180g chicken breast fillets
- 400g spelt fettuccine or other long pasta
- 2 cups (about 1/2 bunch) chopped kale leaves
- 1/3 cup (40g) chopped walnuts, plus extra to serve
- 3 garlic cloves
- 2/3 cup (165ml) extra virgin olive oil
- 1/2 cup (40g) grated parmesan, plus extra to serve
- Lemon wedges, to serve
METHOD
- Place chicken stock in a saucepan over medium-high heat and top up with enough boiling water so that pan is 3/4 full. Bring to the boil and add the chicken and simmer for 3-4 minutes, then add the pasta and cook for 10 minutes or until the pasta is al dente and chicken is cooked through.
- Meanwhile, to make the kale pesto, whiz kale, walnuts, garlic, oil and parmesan in a food processor until smooth. Season.
- Drain chicken and pasta, reserving 1/3 cup (80ml) cooking liquid. Shred the chicken. Toss pasta with half the pesto and reserved cooking liquid. Top with remaining pesto, parmesan and walnuts. Serve with lemon wedges to squeeze over.
