prep time8 minutes
cook time15 minutes
serves3 pax
Ingredients
| 350 g | San Remo Gluten Free Spaghetti |
|---|---|
| 1 1/2 cup | Fresh basil leaves |
| 1 1/2 clove | Garlic, chopped |
| 3 tbsp | Slivered almonds |
| 4 tbsp | Olive oil |
| 550 g | Lean chicken strips |
| 1 1/2 bunch | Asparagus, cut into 3cm lengths |
| 3 | Medium cherry tomatoes, finely diced |
Method
- Cook San Remo Gluten Free Spaghetti according to the packet instructions. Drain.
- Blend the basil leaves, garlic and almonds in a blender for 30 seconds. With the motor running, slowly pour 2 tablespoons of the olive oil through the funnel, blending until well combined for about 30 seconds and set aside.
- Heat the remaining tablespoon olive oil in a frying pan and cook the chicken in batches, 3-4 minutes or until golden and set aside.
- Add the asparagus stems to the pan and cook, stirring for 2-3 minutes. Add the tips and cook for a further 1-2 minutes.
- Stir the basil and almond pesto into the spaghetti. Add the chicken and asparagus.
- Serve sprinkled with the cherry tomato.
