Chicken with Avocado Pesto Pasta

IMG_4026.JPGIMG_4030.JPGServes 4


1/2 cup cashews
1/2 cup pumpkin seeds
4 tap savoury yeast
small bunch basil
1 tbsp apple cider vinegar
1 1/2 cups olive oil
1 1/2 avocado

Heat your oven to 200c toast the cashew nuts and pumpkin seeds in a dry pan for 6 mins.

Place all ingredients into a food processor except the olive oil, whiz while slowly pouring in the olive oil until you have a nice consistency. Season to taste. Set aside.

4 chicken breasts, diced
pasta of choice
walnuts to garnish
goat feta to garnish

Put the water for the pasta on to boil, cook pasta according to instructions. While the water is heating, panfry the chicken in a little oil until cooked.

Drain the pasta add to the chicken in the pan, stir in the Pesto sauce. Crumble the feta over the top and scatter a few walnuts on the top.

Serve and enjoy!

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