Chicken pesto pasta

  • 300g (3 cups) spiral pasta
  • 100g snow peas
  • 1 cup frozen peas
  • 1/2 jar (95g) pesto
  • 300g chicken tenderloins

Instructions

Step 1Cook pasta according to packet directions until al dente. Add snow peas and peas to boiling pasta 1-2 minutes before cooked. Drain, return to pan with pesto, and place on very low heat.
Step 2While pasta is cooking, place a non-stick frying pan over high heat. Spray or brush pan with olive oil and cook chicken tenderloins on one side for 3 minutes or until brown underneath. Turn over, cover pan with lid and turn off heat, leaving for about 5 minutes or until cooked through. Remove from pan and slice each tenderloin diagonally into a few pieces.
Step 3Add chicken to pasta and serve immediately.

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