This can be a very quick weeknight meal to throw together, especially if you have baked your chicken and made the pesto ahead of time. As a rare treat for the family, I bought some wheat pasta to make this with. Usually I use pasta made from gluten free or low gluten grains.
Ingredients (serves 4-6):
2 chicken fillets, baked with a sprinkle of Herbamare, diced
2 avocadoes, diced
2 tomatoes, diced
50g parmesan, cubed
2 garlic cloves
Leaves from 1 bunch of basil
2 handfuls cashews
2 handfuls pinenuts
Sea salt and pepper to taste
1/2 cup extra virgin olive oil
1. Cook the pasta as per the packet directions, drain, rinse and set aside.
2. To make the basil pesto: add parmesan and garlic to food processor or Thermomix. Process until finely chopped (5sec/sp7 in Thermomix). Add basil, nuts and season with salt and pepper. Process again for a few seconds or until finely chopped (5sec/sp7 in Thermomix). Then with the blades running (speed 3 in Thermomix), add the olive oil in a thin stream through the hole in the lid.
3. In a large bowl, combine the cooked pasta, chicken, avocado, tomato and pesto. Toss to combine. Serve with a drizzle of extra olive oil.