Ingredients Jump to Instructions ↓

  1. 275g (10 oz) vermicelli pasta 2 cloves garlic, minced 2 tablespoons olive oil 2 boneless, skinless chicken breast fillets, cooked and chopped 225g (8 oz) pesto 25g (1 oz) toasted almond flakes

Instructions Jump to Ingredients ↑

  1. Cook vermicelli in boiling water until al dente. Drain.

  2. In a large saucepan over medium heat, saute minced garlic in olive oil. Add chopped chicken, cooked and drained pasta and pesto and mix well.

  3. Top with toasted almond flakes.


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