Quick and Easy Chicken Pesto Pasta & Quinoa Rigatoni Recipe | Leah Itsines

Ingredients

• 1 cup Macro quinoa rigatoni pasta (120g cooked)
• 1 chicken breast fillet (around 120g), sliced into bite sized pieces
• 1 tablespoon almond and basil pesto (use a basic pesto recipe, but replace pine nuts with almond)
• ½ cup broccoli florets, cut very small
• ½ cup cherry tomatoes, halved
• 5 Macro whole kalamata olives, pitted
• 1 teaspoon parmesan cheese
• 1 teaspoon pepita seeds
• 1 teaspoon Macro extra virgin olive oil