Chicken & Broccoli Pesto Buckwheat Pasta
When I first started making this recipe it was usually with lentil pasta, however in this variation we’re branching out to incorporate buckwheat pasta. I highly recommend giving it a try if you haven’t, it has a soft, light texture when cooked and is perfect served either hot or cold - a great option for lunches!
Ingredients:
1 packet of buckwheat spiral pasta
2 chicken breasts, diced
2 tbsp extra virgin olive oil
1 small jar basil pesto (180g-ish)
2 cups of broccoli florets
1 cup of rocket (arugula)
1-2 tbsp of pine nuts
(Approximately 6 serves)
Instructions:
Cook pasta as per packet instructions & drain.
Heat the extra virgin olive oil in a large frypan over moderate heat.
Add the chicken and allow to brown on all sides, then add the broccoli. Cook, stirring a few times, for approximately 5 minutes, or until the chicken is cooked through and the broccoli is just tender.
Turn off the heat and stir through the pesto, rocket and pine nuts.
Add the drained pasta, mix through well and enjoy hot or cold.
Why include buckwheat in your diet? Buckwheat is a fab pantry staple alongside your other grains and despite having ‘wheat’ in its title, it is actually gluten free. Buckwheat is a little higher in protein than other options such as oats, rice and wheat and contains the bioflavonoids rutin and quercetin. Foods rich in rutin are a wonderful dietary inclusion to support the health of your veins and quercetin is renowned for its anti-inflammatory and antihistamine properties.
In Australia I have found that you can get the Remano brand of buckwheat spirals at Aldi supermarkets, or you may find the Orgran brand in other Supermarkets and specialty stores.
