Serves 4
Prep Time: 10 mins
Cook Time: 6 hours on LOW or AUTO

Ingredients

• • 180g of pre-cooked pasta
  • 130g basil leaves
  • 2 garlic cloves
  • 25g of parmesan
  • 1 tablespoon of chopped garlic
  • 40g pine nuts
  • A few cherry tomatoes
  • 1 pinch of chicken broth powder
  • Salt and pepper
  • 30g broccoli, sliced
  • 80g chicken, cut into pieces
  • 80ml olive oil
  • 200ml of AYAM ™ coconut milk

Method

1. 1. Place pine nuts in an ovenproof dish. Grill them for 6 to 8 minutes at 180 °C.
   2. In a blender, mix together the pine nuts, basil leaves, 2 cloves of garlic, parmesan and olive oil.
   3. In a wok over medium heat, add the olive oil, and brown the chopped garlic.
   4. Add the chicken, broccoli and cherry tomatoes. Sauté for 2 minutes.
   5. Add the coconut milk and the previously mixed pesto sauce. Mix and cook until the chicken is tender.
   6. Add pre- cooked pasta.
   7. Add the chicken broth powder, season with salt and pepper.