Chicken, Broccoli & Pesto Pasta

This recipe is such a simple dinner idea that the JSHealth community can’t get enough of. I like to use a gluten-free pasta made with brown rice, which provides more energy than the usual kind. Once you’re ready to eat, top the dish with some grated parmesan.


Chicken, Broccoli & Pesto Pasta

Serves: 2


  • 1 tbsp olive oil
  • 2 organic chicken breasts, cut into thin slices
  • 2 heaped tbsp good quality pesto
  • pinch of sea salt
  • 1 head of broccoli, chopped into florets
  • 2 cups cooked whole grain or gluten-free pasta
  • fresh basil, to garnish
  • parmesan, to garnish


  1. Heat the olive oil in a non-stick frying pan over medium heat.
  2. Add the sliced chicken breasts and 1 tbsp of pesto to the pan, season generously with salt and sauté until the chicken is cooked through.
  3. Once the chicken is cooked, add the chopped broccoli and continue to sauté for another 3-4 minutes.
  4. Stir the cooked pasta through and add 1 tbsp of pesto. Transfer to a bowl and serve with fresh basil and parmesan, if desired.

I have plenty more wholesome, comforting dinner ideas in my 8-week Program.

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