Chicken pesto pasta

Serves 5

• 2 raw chicken breast fillets, skinless

• 4 cups penne pasta

• 2 large portobello mushrooms, finely chopped

• 1 cup sundried tomatoes, drained and finely chopped

• 3 cups spinach, raw

• 4 T pesto

• Grated light tasty cheese and parsley to garnish

1. Fill two large pots with water and bring to boil.

2. While water is boiling, finely chop chicken breasts and add to one of the pots. Boil for 12 minutes or until cooked through, then drain.

3. In a separate pot, add pasta and cook for 15 minutes or until al dente. Then drain.

4. While the chicken and pasta are cooking, add mushrooms to a fry pan and cook on medium heat for 10 minutes or until desired.

5. Once pasta is drained, transfer back to a large pot and stir through spinach until just wilted. Then stir through pesto and mix well. Finally, add remaining ingredients (chicken, tomato and mushrooms) and mix well.

6. Dish up and garnish with grated cheese and parsley. Enjoy with friends or family or save for your meals for the rest of the week!