Basil Pesto Pulse Pasta with Chicken

GLUTEN AND DAIRY FREE

4 servings

Ingredients:

• 1 1/2 cups penne pulse pasta

• 3 cups chopped kale or spinach

• 3 large flat mushrooms sliced

• 2 medium zucchinis thinly sliced

• 1 large, cooked shredded chicken breast (you can use also use roast chicken)

• 1 tbsp aioli

• 1-2 tbsp basil pesto

• 1 tbsp olive oil

• Salt and pepper to taste

• Optional: olives 

Directions:

1. Cook the pulse pasta the same way as regular pasta (bring water to a boil, add the pasta, pinch of salt), stirring occasionally

2. Sauté the sliced zucchinis with a little coconut oil or butter in a frying pan; add the mushrooms and the kale or spinach

3. Add the chicken and mix

4. In a large bowl, add the pasta, chicken and the sautéed vegetables

5. Mix the aioli, pesto and olive oil through and add olives (optional)

6. Nice to serve warm or cold