Chicken Pesto Pasta 

Complete with a quick homemade pesto, this chicken pesto pasta uses wholemeal pasta for some extra feel-good factor.
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Chicken pesto pasta
Serves 4 Prep 15 mins Cooking 20 mins
250g wholemeal spiral pasta
1/3 cup basil leaves
80g baby spinach leaves
1 tbs chopped walnuts
3 garlic cloves, finely chopped
1/4 cup (60ml) lemon juice
2 tsp olive oil
500g Coles RSPCA Approved Australian Chicken Breast Fillets, coarsely chopped
2 medium zucchini, thinly sliced crossways
1 bunch asparagus, woody ends trimmed, halved
300g mixed medley tomatoes, halved
80g baby rocket leaves
1 small red onion, thinly sliced
1/4 cup (25g) shaved parmesan
1 tbs red wine vinegar
1. Cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/3 cup (80ml) cooking liquid.
2. Meanwhile, place the basil, spinach, walnuts, garlic, lemon juice and 1 tbs water in a small food processor. Process until well combined.
3. Heat the oil in a large deep frying pan over medium heat. Cook the chicken, in 2 batches, stirring, for 5 mins or until chicken is browned and cooked through. Transfer to a plate.
4. Add zucchini to the frying pan and cook, stirring, for 3 mins or until lightly browned. Return the chicken to the pan with the asparagus, tomato, pasta, reserved cooking liquid and the spinach mixture. Cook for 2 mins, stirring frequently, or until heated through. Stir in the rocket.
5. Serve pasta topped with onion and parmesan. Drizzle with vinegar. Season with pepper to serve.
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