Ingredients:

• ½ cup Ensure Neutral Powder
• 2 cups spinach, washed and dried
• 1 bunch of basil
• ½ cup extra virgin olive oil
• Zest from 1 lemon
• Juice from 2 lemons
• ½ cup pine nuts
• 2 garlic cloves
• ¼ cup Parmesan cheese, grated
• 1 tbsp extra virgin olive oil
• 500 g chicken breast, cut into strips
• 200 g dried pasta
• Salt and pepper to taste

Method:

1. Cook pasta al dente as per instructions on the packet.
2. Lightly toast pine nuts in a pan on a low heat for 2-3 minutes.
3. In a food processor add spinach, Ensure Neutral Powder, basil, pine nuts, lemon zest and juice, extra virgin olive oil and parmesan cheese and blitz until smooth. Set aside.
4. Heat oil in a frying pan on a medium heat. Add chicken strips and cook for 5 minutes or until cooked through.
5. Return the pasta to a pot along with pesto and chicken and gently heat through. Season to taste.

Serve with a Greek salad.

Nutrition content per serve:

• Energy: 3837 kJ
• Protein: 53.5 g
• Fat: 55.8 g
• Saturated Fat: 9.1 g
• Carbohydrate: 49.6 g
• Sugars: 6.1 g
• Fibre: 2.9 g
• Sodium: 315 mg