ingredients serve 2

2 chiken breasts fillet cut into small pieces

2 cloves garlic finely chopped

200gr mushrooms

130gr pesto

50gr pine nuts

400-or 500 pasta tagliatelle

6 cubes of frozen spinach or fresh spinach

2 tablespoon oil

salt and pepper

method

Add the pine nuts to the pan till they become toasted . Do not allow to burn

Heat a large frying pan with the oil .

Heat a large frying pan with the oil . Make sure the oil is hot before adding in the garlic and some pieces of the chicken. I would advise that you sear the chicken pieces till they achieve a golden brown and crispy covering . This gives extra taste is achieved but not moving the chicken around the pan too much . Remove from pan when cooked through Add the remaining pieces in small amounts so you achieve same light brown , tasty crisp texture on all the chicken pieces . Once chicken pieces are ready , add the sliced mushrooms and once fried also put aside

Add the spinach to an and heat well . Remove all water reduce by frying . Remove all water residue from frying .

Once pasta is cooked drain and add the pesto in the same pan and stir till pasta is evenly covered .

Finally add the garlic , chiken , mushrooms . this is a nutrisitious healthy meal that can be enyoyed by all the family . I also like to make bigger portions so I have leftovers for the children’s school as it is also tasty serve cold .

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