This dish is full of flavour and some nutritious greens. Creamy and lemony with the crunch of pine nuts, a little grated cheese and nutty wholewheat pasta.
NUTRITION TIP: Wholewheat pasta outweighs white on a number of fronts. it contains the whole grain so you get the benefit of protein, iron, magnesium, zinc and fibre. It fills you up for longer and it has a much more satisfying taste and texture. Greens are vital foods in our battle against degenerative diseases by providing antioxidants. Greens are also high in iron and vitamin C. They have been shown to reduce our risk of obesity, high blood pressure, heart disease and mental deterioration.
WHAT YOU NEED (for 4):
4 chicken breasts, diced
2 tbsp creme fraiche
large clove garlic
three large handfuls of greens (kale, spinach, chard, cavalero nero etc.), washed and chopped
half a glass of white wine
chicken or vegetable stock cube
dash of water
green pesto (ay least 30% basil, or homemade)
juice of one lemon
olive oil to cook the veg
50g finely grated cheese (parmesan if you have it but I didn't, so I used cheddar)
handful of pine nuts
WHAT YOU DO:
Pan fry all the veg, except the greens in a tbsp oil until just softening add the chicken breasts and the pesto and cook until opaque. Add the creme fraiche and coat everything. Add the wine, lemon juice stock cube and enough water to provide a little sauce and cover the chicken. Put the greens on top and cover to cook and steam the veg. It should take about 20 minutes to cook the chicken through. Put the wholewheat pasta in boiling (I like mine al dente and it takes 15 minutes). Mix in the greens into the chicken sauce and cook for another 10 minutes. It should all be ready at the same time! Taste for seasoning and maybe a little more lemon. Pan fry the pine nuts and serve on top with a little grated cheese.