| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 300 grams Roast Chicken shredded
- 1 head Broccoli cut into small florets and steamed until just tender
- 125 grams Gluten Free Spiral Pasta
Pesto
- 2 cups Peas (fresh or frozen) cooked
- ¼ cup Thai Basil
- 2 tablespoons Olive Oil
- ½ cup Parmesan Cheese freshly grated
- 3 tablespoons Lemon Juice fresh
- 2 cloves Garlic Cloves crushed
- 2 tablespoons Cashews
- Salt and Pepper
Ingredients
Pesto
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Instructions
- Cook pasta according to packet directions, drain and set aside.
- To make the pesto, combine all ingredients in a food processor and puree until smooth, adding extra liquid if needed.
- In a large bowl combine, cooked pasta, broccoli, chicken and pesto, toss well and season to taste, serve with an extra drizzle of extra virgin olive oil.
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