SHOPPING LIST: Chicken, Pea and Pesto Pasta with Cherry Tomatoes (1 portion)
Meal Plan 9, Tuesday dinner (spring and summer fresh, chicken)

[ ] 150 g chicken breast
[ ] 75 g dried wholewheat penne or fusilli
[ ] 80 g frozen peas
[ ] 100 g cherry tomatoes
[ ] 1 tbsp green pesto (about 20 g)
[ ] olive oil (you need 1 tsp)
[ ] 1 tsp lemon juice (from a fresh lemon)
[ ] black pepper (you need 1 pinch)

Cupboard check: olive oil, black pepper are probably already at home.
Prep ahead: slice the chicken and keep it on the bottom shelf; halve the tomatoes.
Chicken tip: if frozen, defrost it in the fridge overnight, and cook it the next day.
Pesto: a jar keeps for about 4 weeks in the fridge once opened. Spare pesto is good on toast, in a sandwich or stirred into soup.