This high carbohydrate dish is great for endurance athletes. You could also add a side salad dish to reduce the meal's carbohydrate load if you don't need so much. A very tasty pasta dish, and a change from the traditional pesto style.

Ingredients

  • 500 g farfalle pasta (bows)
  • 100 g dried sundried tomatoes, soaked in water for 10 minutes, then drained
  • 2 teaspoons minced garlic
  • 1 tablespoon toasted pine nuts
  • 2 tablespoons finely grated Parmesan cheese
  • 2 teaspoons olive oil, plus olive or canola oil spray
  • 1/3 cup Chicken or Vegetable Liquid Stock
  • 500 g chicken breast fillets, thinly sliced
  • 1 red capsicum, sliced lengthways
  • 100 g button mushrooms, quartered
  • 80 g baby English spinach leaves
  • ground black pepper, to taste
pesto goes so well with pastaa simple pesto goes so well with pasta

Method

  • Cook pasta according to packet instructions.
  • Place tomatoes, garlic, pine nuts and cheese in food processor and process until finely chopped.
  • With motor running, gradually add oil and stock.
  • Process until well combined.
  • Spray a nonstick frying pan with oil and heat.
  • Cook chicken over medium-high heat for 5 minutes or until browned and cooked through.
  • Transfer to a plate, cover loosely with foil and set aside.
  • In the frying pan, stirfry capsicum for 1 minute, then add mushrooms and cook for a further 2 minutes until just soft.
  • Drain cooked pasta and return to the saucepan.
  • Add tomato mixture, stir to coat, then add chicken and vegetables and toss to combine.
  • Season with black pepper and serve with bread.
  • Note: use dry sundried tomatoes rather than those which are pre-soaked in oil.