Pesto Chicken Fettuccini
- 2 chicken breasts, diced
- 150g mushrooms, chopped
- 1 jar of green or red pesto
- 300g of dried fettuccini pasta
- 3 handfuls of baby spinach
- On a plate (that fits into your steamer basket), place diced chicken pieces and steam until the juices run clear and the flesh is white but tender all the way through (this should only take 15mins or so, once the water is boiling hot).
In the meantime, bring a large pot of water to the boil; add a pinch of salt and a tsp of olive oil before adding the dried pasta.
Cook the pasta for 15-20 mins or as directed.
Drain and return to the pot, adding mushrooms, spinach, cooked chicken and pesto (use approximately 2 tbsp of pesto) to fully cover the contents of the pasta and chicken mix.