Pasta with Chicken & Butter Bean
1 tablespoon olive oil
500g chicken breasts, thinly sliced
400g Batchelors Butter beans, drained & rinsed
8 sundried tomatoes, sliced
300g wholewheat pasta
Sea salt & freshly ground black pepper
50g basil leaves
25g pine nuts
50ml extra virgin olive oil
½ teaspoon sea salt
25g grated parmesan
2 cloves garlic
Parmesan shavings to serve (optional)
Heat the oil in a large frying pan or wok and fry the chicken for 10-15 minutes until cooked through.
Meanwhile, cook the pasta as per pack instructions.
To make the basil pesto put all of the ingredients into a food processor and process until a smooth paste forms.
Add the butter beans and sundried tomatoes and cook stirring frequently for 1-2 minutes.
Drain the pasta and add to the frying pan.
Add in all of the pesto and stir.
Taste for seasoning and serve in bowls with parmesan shavings sprinkled on top.