150g cooked chicken, torn or cut into bite sized pieces
2 tbsp green pesto
Method
Cook the pasta according to the packet instructions, then drain and cool under running water. Set aside.
Heat a griddle pan or frying pan and add the courgette slices, without any oil. Cook for a few minutes on each side until golden then set aside. Toast the pine nuts in the same pan for a minute or two, being careful not to let them burn.
Place the pasta into a bowl with the courgettes and pine nuts. Add the chicken and the pesto and stir to combine. Transfer to a lunchbox with the salad leaves on the side. Keep refrigerated until ready to eat.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
