- Put the spaghetti on to cook. Drain and return to the pan.
- Meanwhile, heat a little oil in a wok or large pan. Add the chicken and fry for 3–4 minutes, checking one of the larger pieces to make sure it is cooked through.
- Add the onions and fry for 1 minute.
- Put the pesto ingredients in a food processor and whizz for 30 seconds.
- Pour the pesto into the wok with the chicken. Bring to the boil and simmer for 1 minute.
- Add the spaghetti and mix.
Gluten-Free Sugar-Free Pesto Spaghetti
method
Ingredients
- 400g GF spaghetti
- 3 chicken breasts, cut into 1cm chunks
- 1 bunch spring onions, chopped
Pesto
- 4 ready-roasted red peppers
- 3 cloves garlic
- 4 tablespoons freshly chopped basil
- 2 tablespoons olive oil
- 1 mug/100g grated Parmesan
Key
Cost
–
difficulty
2/5
prep time
25 Minutes
cook time
–
serves
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