Basil Pesto Pasta


  • 1 x Tbsp olive oil
  • 400g chicken breast, diced (or use leftover roast chicken) *
  • 1 x onion, finely sliced
  • 1 medium carrot, finely sliced
  • 2 cups broccoli, chopped
  • 1 zucchini, sliced
  • 1 red capsicum, diced
  • 6 medium mushrooms, sliced
  • 1 x 190g jar of basil pesto (Leggos is our favourite for both nutrition and flavour)
  • ½ punnet of cherry tomatoes, halved
  • ¼ cup shaved parmesan cheese, to serve.
  • Pasta of choice, to serve


  • Prepare vegetables then cook pasta according to packet instructions.
  • Meanwhile, heat a wok or large frying pan with the oil and cook the chicken and onion. Once cooked, remove chicken mix from pan.
  • Stir-fry vegetables in the same pan until tender. Add the chicken, tomatoes and pesto back into the pan and heat through.
  • Serve recommended amount of pasta in bowl and top with sauce and veggies as per your nutrition plan.
  • Top with Parmesan to serve.

Vegetarian adaptation:
Switch chicken for another protein option – we love having this with 4 Bean Mix or Tofu.

Gluten Free adaptation:
Switch to Gluten Free pasta.

Lactose / Dairy Free adaptation:

Omit parmesan & ensure basil pesto is cheese-free