Mediterranean veggies including onions, courgette, peppers and baby tomatoes (I used this Mediterranean veg mix from Muscle Food along with additional baby tomatoes)
Ezekiel wholegrain spaghetti (which I get from here) – you can use regular spaghetti if you don’t have this.
For the pesto you can either cheat and use pre-made or you can make it by blending together basil, olive oil, parmesan cheese & salt & pepper.
1Pre heat your oven to 200’c
2Place the veg in a roasting tin with some olive oil and roast for 40 mins, or until soft and caramelised.
3I like to shred the chicken into this pasta dish, and in order to keep the chicken moist and ‘shreddable’ I boil it. Sounds odd but stay with me! To do this add the raw chicken breast to a pan and cover with water. Bring to the boil then turn down the heat and simmer for 40 mins until the chicken is cooked through.
4If you are making your pesto I would do this whilst your veg and chicken are cooking.
5Cook your pasta when your veg and chicken are 20 mins into cooking.
6Once the chicken is cooked, drain off the water and shred the chicken using two forks.
7Mix in the veggies, cooked spagetti and pesto and stir everything together. Enjoy immediately or it will keep in the fridge for up to 2 days.