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Anti-Inflammatory Chicken Pesto Pasta

This amazing Chicken Pesto Pasta is anti-inflammatory and so simple! Not only is it delicious, it's also packed with nutrients.

What makes this recipe so effective and ideal for those with inflammation are these star ingredients:

Broccoli – is full of antioxidants such as vitamin C, vitamin E and Beta-carotene. It’s also high in fibre, low in calories and has been shown to help reduce the risk of certain cancers. Broccoli contains a rich source of flavonoid called kaempferol, which helps inhibit inflammatory response and ease joint pain.

Basil – is not only a flavour enhancer, but also provides many additional health advantages. The active ingredient in basil called Eugenol, contains anti-inflammatory properties which provides important healing benefits for people with arthritis. Basil is also loaded with important nutrients such as vitamin K, zinc, calcium, potassium and beta-carotene.

Black Pepper – used frequently in everyday cooking. It holds significant nutritional benefits and contains many vitamins and minerals. The active compound in black pepper called piperine, may have strong antioxidant and anti-inflammatory properties. Recent studies have shown it contains anti-inflammatory and anti-arthritic benefits. Another major benefit of piperine is to help boost the absorption of turmeric. With using a small serving of pepper, the bioavailability of turmeric is significantly improved.

Anti-Inflammatory Chicken Pesto Pasta

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:

• 1 tablespoon Extra Virgin Olive Oil
• 300g wholemeal spiral pasta
• 2 chicken breast fillets, thinly sliced
• 1 head of broccoli, cut into florets (anti-inflammatory ingredient 1)
• 1 zucchini, sliced thinly
• 1 medium yellow capsicum, seeds removed, thinly sliced
• 3/4 cup sun-dried tomatoes, roughly chopped
• 1/4 cup pesto
• Salt and cracked pepper (anti-inflammatory ingredient 2)
• Fresh basil, for garnish (anti-inflammatory ingredient 3)

Method:

1. Cook pasta in a large saucepan of boiling, salted water, stirring occasionally until tender. This should take approximately 12 - 14 minutes.

2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, for 5 minutes or until brown. Add broccoli, capsicum and zucchini cook for a further 2 - 3 minutes.

3. Add drained pasta, sun-dried tomatoes and pesto into the frying pan. Reduce heat to medium-low and toss well to combine. Season with salt and pepper to taste. Transfer to serving bowls, add basil on top as garnish.

Nutritional Information Per Serve
Energy  1947 kJ (463 cal) 
Total Fat  14g 
Saturated Fat  2g
Carbohydrate  61g
Sugar  8g
Fibre 3g
Sodium 234mg
Protein 21g

 

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