Zest of 1 lemon
1 tablespoon olive oil
1 medium brown onion
500 grams chicken thigh fillets
3 tablespoons pesto
300 grams uncooked pasta
60 grams shaved parmesan

Find my Pesto recipe here:https://eloiseemmett.wordpress.com/2013/02/11/pesto/

Find my pasta recipe here:https://eloiseemmett.wordpress.com/2013/12/24/squid-sauteed-in-lemon-garlic-butter-and-tarragon-with-spaghetti/

Get your pot on of water boiling for the pasta, as its best to cook the pasta as close to the chicken being ready so you can toss the hot pasta through.

Heat the oil in a heavy based pan and sauté the finely sliced onion and the zest from the lemon, add the chicken sliced into ½ cm strips and brown them all over, when they are almost cooked toss through the pesto. Cook the pasta following the directions on the packet or your fresh pasta in salted boiling water for about 3 minutes

When the chicken is cooked toss through the hot cooked pasta and serve immediately topped with parmesan.

I served it with a crunchy beetroot salad from the a recipe from the thermomix recipe community that I love and make all the time using whatever I have!. It’s just:
1 large beetroot
1 carrot
1 apple
1 clove garlic
2 tablespoons olive oil
1 tablespoon lemon juice
2 table spoons fresh coriander

Peel the garlic chop speed 5/ 5 seconds add everything else peeled in large pieces and chop speed4/ about 6 seconds