Chicken Pesto Pulse Spaghetti

Ingredients

• 250g pulse spaghetti

• 8 mushrooms, diced

• 1 leek, chopped

• 4 tsp minced garlic

• 8 chicken thighs, diced

• 1-2 bags spinach

• 1 large jar basil pesto

Instructions

1. Boil pasta in a pot of salted water until al dente. Drain.

2. In a frying pan, sauté mushrooms, leek, garlic, in olive oil until softened. Set aside.

3. Fry chicken thighs in a dash of olive oil until cooked through.

4. Add pasta, vege mix, spinach and basil pesto to the chicken pan. Stir for a few minutes to combine and heat through.

Serves 5