300g leftover roasted/poached chicken, shredded
1 head broccoli, cut into small florets and steamed until just tender
125g gluten free spiral pasta
2 cups peas, (fresh or frozen) cooked
¼ cup thai basil
2 tbsp extra virgin olive oil
½ cup freshly grated parmesan cheese
3 tbsp fresh lemon juice
2 cloves garlic, crushed
2 tbsp raw cashews
salt and pepper
Cook pasta according to packet directions, drain and set aside.
To make the pesto, combine all ingredients in a food processor and puree until smooth, adding extra liquid if needed.
In a large bowl combine, cooked pasta, broccoli, chicken and pesto, toss well and season to taste, serve with an extra drizzle of extra virgin olive oil.