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2 fillet Chicken, breast, lean, raw

8 tablespoon Sauce, basil pesto, pasta style, commercial

2 cup Pasta, white wheat flour-based, dry (regular pasta)

4 tablespoon Nut, pine, raw

1 tablespoon Oil, olive, pure

• Boil the jug and take 4 cups of water and add to a saucepan. Place the pasta about 125g into the saucepan to start cooking.
• Slice the chicken into strips about 1cm thick. Then place the oil in a hot pan and cook the chicken for about 5 minutes until cooked through. Remove the chicken from the pan and place on some paper towel on a plate.
• Keep the pan hot and add the pine nuts and roast for about 1 or 2 minutes until golden. Remove the pine nuts from the pan and place in a cup.
• Once the pasta is cooked, aim for Aldente which means it has a slight hardness when you bite through it.
• Add the chicken back into the pan and then take the pasta and mix through well. Add the pesto and continue to stir until well combined.
• Serve with pine nuts sprinkled over the chicken pesto pasta. Serve with salad, remember half your plate should be salad.