2. Heat large frypan with oil over high heat. Add diced chicken and season with 2 tsp oregano, salt and pepper. Cook for 6-8 minutes or until golden.
3. Slice spring onions, chop capsicum and cut broccoli into small florets (see notes). Add to pan with crushed garlic and cook for 3-4 minutes, or until chicken is cooked through.
4. Toss in pasta and pesto to pan along with reserved pasta water as needed (we used 1/4 cup). Season well to taste with salt and pepper.
5. Chop parsley and crumble feta. Serve pasta pesto into bowls topped with feta and parsley (see notes).
Blend broccoli florets (raw) with pesto and add olive oil if needed. Works great if you have fussy kids! Alternatively you can serve chicken, vegetables and pesto pasta separately.
Drizzle with a bit of balsamic vinegar to serve for extra flavour.
No gluten option - pasta is replaced with GF pasta
Diced chicken thigh fillets, 600g
Spring onions, 1/3 bunch *
Red capsicum, 1
Broccoli, 1/2 *
Garlic, 2 cloves
Basil pesto, 2 x 50g
Parsley, 1/3 bunch *
Feta cheese, 1/2 packet *
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, dried oregano