Basil Pesto Pasta


  • 1 tbsp olive oil
  • 400g chicken breast (or use leftover roast chicken)
  • 1 onion
  • 1 carrot (medium)
  • 2 cups broccoli
  • 1 zucchini
  • 1 red capsicum
  • 6 mushrooms (medium)
  • 190g basil pesto (Leggos is our favourite for both nutrition and flavour)
  • 1/2 punnet cherry tomatoes
  • 1/4 cup shaved parmesan cheese
  • pasta of your choice


  • Prep Ingredients: Dice the chicken breast, finely slice the onion and carrot, chop the broccoli, slice the zucchini, dice the capsicum, slice the mushrooms and finally slice the cherry tomatoes in half.
  • 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