Chicken, Broccoli & Pesto Pasta

I follow a lot of what Jessica Sepel has put together for her JSHealth community and this recipe is one of my favourite dinners that I usually like to make a double batch of so I have lunch for the next day. She prefers to use gluten-free pasta, however I’m a firm believer that unless you have a medical intolerance to gluten, then those products usually tend to be more processed than the real thing. I do prefer to opt for a whole grain pasta or an organic homemade pasta, but really whatever works for you is great. I also really like penne for this sauce, but choose any variety that you like. I also omit parmesan at the end, as most store bought pesto contains parmesan already. You don’t need much pesto, but where possible try to find one in store that is made with olive oil, alternatively here’s a recipe from “Taste” for their basil pesto but there are literally hundreds of recipes out there! A final touch for extra nutrients with no extra fuss, I add frozen spinach to this recipe. I always say to eat your greens and this is the best way to get some extra in with all the flavour.