Goat Cheese, Chicken & Pesto Pasta for Dinner
with a Chicken, Beetroot & Goat Cheese Salad for Lunch- Gluten
- Wheat
- Almond
- Milk
- Tree Nuts
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Traces of Tree Nuts
Cook once, eat twice! This recipe makes a tasty dinner, plus we've given you more ingredients so you can transform your cooking into a different and satisfying lunch for the next day. Start with an easy pesto and chicken spaghetti with roasted cherry tomatoes, then turn the extra chicken and a quick dressing into a fresh salad to enjoy at lunch. It's two meals but you're only cooking once! *The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2900kJ Energy, 46.6g Fat, 8.2g Saturated Fat, 21.6g Carbohydrate, 12.4g Sugars, 44g Protein, 315mg Sodium.*
Ingredients
1 unit
lemon
1 unit
sweet potato
1 unit
beetroot
1 packet
chicken breast
1 punnet
cherry tomatoes
1 packet
spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
slivered almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)
1 tub
traditional pesto
(Contains: Milk, Tree Nuts;)
1 block
goat cheese
(Contains: Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
honey
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the lemon into wedges. Cut the sweet potato and beetroot (unpeeled) into 1cm chunks (these will become your lunch). Slice the chicken breast into 1cm strips.
On an oven tray lined with baking paper, toss the sweet potato and beetroot with a drizzle of olive oil and season with salt and pepper. Roast for 25-30 minutes or until tender. Set aside until packing lunch. On a second oven tray lined with baking paper, toss the cherry tomatoes, the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and roast for 15-20 minutes, or until blistered.
While the veggies are roasting, add the spaghetti to the saucepan of boiling water and cook for 9 minutes, or until ‘al dente’, stirring occasionally to ensure the pasta doesn’t stick. Drain, return to the saucepan and toss with a drizzle of olive oil to prevent sticking.
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes or until golden. Transfer to a bowl. Return the pan to a high heat with a drizzle of olive oil. Add 1/2 the chicken and cook, tossing, for 4-5 minutes or until cooked through. Season generously with salt and pepper and transfer to a plate. Repeat with the remaining chicken. Set aside 2 portions (about 1 cup) for lunch.
Add the remaining chicken plus any resting juices, traditional pesto (50g for 2 people / 100g for 4 people), cherry tomatoes (and any tray juices), 1/2 the goat cheese and a handful of baby spinach leaves to the pasta and toss to combine. Season to taste with salt and pepper. Divide the goat cheese & pesto spaghetti between bowls and top with a squeeze of lemon and a good grind of black pepper.
When you're ready to pack lunch, combine a squeeze of lemon juice with the honey, remaining pesto, 1 tbs olive oil, and a pinch of salt and pepper in a bowl. Divide the dressing between two containers. Top with the reserved chicken, beetroot and sweet potato, and remaining baby spinach and goat cheese. Season with salt and pepper. Refrigerate. Divide the slivered almonds into two portions and wrap in foil. At lunch, toss the salad and top with almonds. TIP: Separating the dressing and leaves keeps the leaves crisp!
