Ingredients Avocado and basil pesto 2 cups firmly packed fresh basil leaves
1/3 cup finely grated parmesan cheese
1 garlic clove, quartered
1/2 medium avocado, roughly chopped
1/2 cup olive oil
500g chicken breast fillets
375g dried pasta
2 medium sized carrots, peeled, chopped
1 cup frozen green beans
240g cherry tomatoes, or sliced roma tomatoes
1/3 cup light cooking cream
1/2 medium avocado, diced
Cook the pasta in salted water according to packet instructions. Once cooked, drain the pasta, transfer it to a bowl and cover it in plastic wrap to keep it warm.
Steam the carrots and beans until just soft but with a touch of crunch in them.
While the pasta is cooking, make the pesto.
Place the basil leaves, avocado, parmesan, and garlic into a food processor and process until finely chopped.
Slowly add the oil and process until smooth. Place the pesto into a bowl, cover in plastic wrap, and set aside.
In a frying pan, cook the chicken until golden brown on both sides and cooked through. Transfer to a plate and set aside for 5 minutes.
Into the same pan, cook the tomatoes for 3-5 minutes.
Thinly slice the chicken.
To the pasta, add the chicken slices, tomatoes, carrots, beans, pesto, and cream.
Toss everything together gently to combine.
Divide the pasta between bowls, then top with avocado chunks and extra tomato slices.