CHICKEN PASTA with SPINACH BASIL PESTO
Be creative with this recipe, the options are endless! Kids enjoy this dish too and the cool green
color it produces.
SPINACH BASIL PESTO
1-1/2 cups baby spinach
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts
1/2 cup grated parmesan cheese
3-4 cloves garlic, minced
3/4 tsp sea salt
1/2 tsp pepper
1 Tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 cup extra virgin olive oil
~ Process all ingredients with only 2 Tbsp of oil in a blender or food processor until
nearly smooth
~ Drizzle in remaining oil while processing until smooth
Note: the pesto may taste heavy on the salt or garlic side but balances out when mixed with your pasta
CHICKEN PESTO PASTA
Noodles - penne, linguine, etc (brown rice noodles, sprouted wheat, buckwheat, etc)
Chicken breast (shrimp would be great too)
Salt and pepper to
taste
Veggies of your choice (I use onion, carrot, zucchini, red bell pepper and mushrooms, all sliced)
8.5 oz jar sun dried tomatoes in oil, chopped
Spinach basil pesto
Freshly grated parmesan cheese
~ Cook noodles according to package directions
~ Grill chicken till done (or sauté small pieces)
~ Over med-high heat, cook veggies till crisp tender in the sun dried tomato oil
~ Toss pasta with desired amount of pesto, chicken and veggies
~ Sprinkle with parmesan cheese
