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Pesto pasta with chicken, broccoli and almonds


  • 1 chicken breasts, cut into chunks
  • 1 tbsp olive oil (Borges)
  • 1 onion, chopped
  • 2 cloves garlic, chopped (Fresco)
  • 200g broccoli florets
  • 8 cherry tomatoes, halved
  • 2 tbsp green pesto (Camel Brand)
  • 100ml fresh cream (Benna)
  • Few baby spinach leaves
  • 1 tbsp toasted flaked almonds
  • Salt and pepper to taste
  • 250g cooked brown penne pasta (Misura)


Heat the oil in a pan and quickly sauté the onion and garlic for a few minutes. Add in the chicken pieces, season with salt and pepper and brown. Add in the broccoli florets and cook for 3 minutes to soften before adding in the cherry tomatoes. Cook for 2 minutes, then add in the pesto and cream and cook for another minute before adding in the baby spinach leaves and flaked almonds. Stir in the cooked brown pasta and serve immediately.

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