Chicken Pesto Pasta

Ingredients

• ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣ 180g choice of pasta
• 50g pesto sauce
• 50g chicken meat
• 3 cherry tomatoes
• 1 tbsp garlic
• 150g Ayam Brand™ Coconut Milk
• 10g arugula
• 30g broccoli
• 130g basil leaf
• 25g parmasan cheese
• 60g olive oil
• 40g pinenut
• 2 garlic, whole
• 1 pinch salt
• 1 pinch black pepper
• ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣Cook the pasta in a pot of boiling water for 6-10 minutes. Strain in a colander and drizzle olive oil on it and toss well.
• In a hot pan, drizzle with canola oil and add 1 tbsp of minced garlic, add in the cherry tomato, chicken meat and broccoli. Stir well.
• Add in the coconut milk, pesto sauce and bring to boil. Add in the pasta and season with salt, black pepper and chicken powder.
• Once ready, transfer to a bowl and finish with arugula on top of the pasta. Serve warm.
• Pluck the basil leaf from the stalk. Discard the stem.
• Roast the pinenuts in a tray at 180C for 6-8 minutes. Cool down the pinenuts thoroughly before adding into the blender.
• Pulse the basil and pinenuts, then add in the olive oil slowly. Once the oil is all added in, add in the rest of the ingredients.
• Mix well and ready to use.