Ingredients

GROUP A: PASTA

• 3 cups water

• 1 tsp salt

• 1 cup pasta of choice (this recipe uses a Green Mung fusilli pasta)

GROUP B: SPICES

• 1/4 cup red onion, thinly sliced

• 1/3 cup chicken, cut into thin strips

• 1/4 tsp salt

• 1/4 tsp pepper

• 1/4 tsp dried oregano

• 1 tsp olive oil

GROUP C: GARNISHING

• 2 tsp basil pesto (make your own, or use store bought)

• 1 tsp grated Parmesan cheese

• 1 tsp olive oil

Method

• Add the water and salt to a cook pot and bring to a boil. Toss in the pasta and cook till al dente (soft and well cooked, but slightly chewy in the middle). Drain the pasta completely and set aside.

• Wipe down the pot and heat the olive oil in it. Add the onion, chicken, salt, pepper, and the spices, and sauté until the chicken is cooked through and slightly browned at the edges.

• Take the pot off the heat and toss in the cooked pasta. Add in the pesto and olive oil and mix well to fully coat the pasta and chicken. Plate and sprinkle the Parmesan cheese on top.