Dinner: Goat Cheese & Pesto Spaghetti / Lunch: Chicken, Beetroot & Goat Cheese Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
Chicken Breast
1 packet
Snacking Tomatoes
1 packet
Goat Cheese
(Contains: Milk;)
1
Sweet Potato
1
Lemon
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1
Beetroot
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.
Place the sweet potato and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast for 25-30 minutes or until tender. Set aside until you're ready to pack lunch.
Place the cherry tomatoes on a second oven tray lined with baking paper. Toss the tomatoes with the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with a pinch of 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 cook, 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 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 with the honey, olive oil (2 tbs for 2 people / 4 tbs for 4 people), remaining pesto and a pinch of salt and pepper in a small bowl. Divide the dressing between two resuable containers. Divide the reserved chicken, beetroot and sweet potato, remaining baby spinach and remaining goat cheese between the containers. Season with a good pinch of salt and pepper. Refrigerate. Divide the slivered almonds into two portions and wrap in foil. At lunch, toss to coat the salad in the dressing, then sprinkle with the slivered almonds.
