Chicken and pesto spaghetti

 Add parmesan- and voila!

Add parmesan- and voila!

This twist on pesto pasta is courtesy of the super talented Justine Schofield. This Masterchef Alumni showed me how to make this easy meal when she dropped into Studio 10 recently. It's in her new recipe book, Simple Every Day. (luckily she gave me the fresh pesto she made using a mortar and pestle- but since I don't have one I suggest using pesto in a jar instead!)

Ingredients: 400g chicken mince (first time I've ever cooked chook mince- and as you know I love a mince recipe), jar of pesto sauce (as I mentioned, Justine has a recipe for making fresh pesto in her book, but go for the jar), 400g spaghetti, parmesan to grate.

Method: Place large frying pan over high heat and add 1 tablespoon of oil. Add the mince and cook. It's ready once the chicken has turned white and is cooked through (it takes around five minutes). Sprinkle some salt and pepper over the top. Meanwhile, bring a large saucepan of water to boil. Add the spaghetti and cook for around eight minutes. Once you drained the pasta, put it in the frypan with the chicken mince and then stir the pesto sauce through. Sprinkle parmesan over the top to serve. An easy midweek dinner with protein so my husband can't say, 'I need meat, no more pasta!!'

Success rate: Four out of five (Mum is staying with us at the moment) And Giselle will only eat pasta with tomato sauce!