Pesto spaghetti with plant-based chicken
|1||clove of garlic|
|200 g||plant-based chicken pieces e.g. Vivera Plant Chicken Pieces|
|90 g||vegan pesto|
|30 g||arugula (also called rocket)|
- Prep Time: 20 minutes
Cook the spaghetti in salted water until al dente.
Heat 2 tbsp oil in the pan, and fry the chicken pieces for 4 minutes.
Chop the onion, crush the garlic, and cut the courgettes into small cubes.
Add all these to the chicken pieces, and fry for 8 minutes.
Drain the spaghetti.
Add the spaghetti and pesto to the chicken pieces and courgettes.
Season with salt and pepper.
Divide between the plates, and serve with the arugula, topped with the cashew nuts.
|Difficulty||Level 1 (easy)|
|Cooking time||15-30 minutes|
|Number ingredients||5-10 ingredients|