Friday, May 30

Chicken Basil Pesto Pasta

I love using fresh herbs and greens in my dishes. Not only are they good for you but they make anything you cook look so pretty. This pesto pasta dish is easy to throw together and tastes delicious!

Adapted from Two Peas & Their Pod

Yield: 4 Servings

Chicken Basil Pesto Pasta
3 chicken breast, cut into bit sized pieces
2 tablespoons olive oil
13 oz whole wheat Farfalle (bow tie) pasta
1/3 cup sun-dried tomatoes, diced
1 medium tomato, diced

3 cups fesh spinach
1 1/2 cups fresh basil
2 garlic cloves
1 tablespoon fresh lemon juice
1/3 cup shaved Parmesan cheese
1/2 teaspoon black pepper
1/4 cup pine nuts
1/4 cup olive oil

Combine all pesto ingredients minus the olive oil in a food processor or blender, slowly drizzle in the olive oil and process until smooth.

Bring a large pot of water to boil and add pasta, cook until desired tenderness, then drain, rinse and set aside. Heat 2 tablespoons of olive oil over medium-high heat in a large skillet, add chicken and saute just until cooked through and juices run clear.

In a large serving bowl, combine the cooked pasta, chicken, sun dried tomatoes, fresh tomatoes and pesto. Serve warm or cold.

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