Healthier chicken pesto pasta salad

SERVES 4

• 400g chicken breast fillets

• 5ml olive oil cooking spray

• 250g wholemeal spiral pasta

• 450g steam fresh beans, broccoli & sugar snap peas

• 1/4 cup dry roasted almonds

• 1/2 cup finely grated parmesan

• 2 cup basil leaves

• 1 clove garlic, crushed

• 1 lemon, zested, juiced

• 2 tbs extra virgin olive oil

• 2 cup baby spinach leaves

Heat a large frying pan over medium-high heat. Season chicken with pepper and lightly spray with oil. Cook chicken for 6 minutes each side or until cooked through.

Meanwhile, cook pasta according to packet instructions, adding vegetables for the last minute of cooking. Drain.

Meanwhile, process almonds until finely chopped. Add parmesan, basil, garlic and zest, then process until very finely chopped. Add oil and lemon juice and process until a paste forms. Season with pepper.

Shred chicken. Place pesto in a large bowl. Add pasta mixture and chicken and toss to combine. Add spinach and toss to combine. Divide among bowls. Serve.