My father in law graciously gave my hubs and me a bag full of green tomatoes that had yet to turn but had to be picked before the first frost. He wrapped them in newspaper and put them in a paper bag, and about a week and a half later, voilà! They are red! I of course LOVE tomatoes and thought I would include some in last night's supper. I decided on a simple pasta with a dairy free version of spinach and basil pesto. Thanks Mr. John for the DELICIOUS home grown tomatoes!!
Chicken Spinach Pesto Pasta
Ingredients:
1- 8 oz package gluten free pasta
2 chicken breast
5 T extra virgin olive oil
salt
pinch of pepper
1/4 t garlic powder
1 cup chopped tomatoes (about 4 small tomatoes)
1 cup spinach
1 cup basil
1 glove garlic, peeled
1 lemon (rind and juice)
1 T balsamic vinegar
1 t agave (or honey)
5 T extra virgin olive oil
salt
pinch of pepper
1/4 t garlic powder
1 cup chopped tomatoes (about 4 small tomatoes)
1 cup spinach
1 cup basil
1 glove garlic, peeled
1 lemon (rind and juice)
1 T balsamic vinegar
1 t agave (or honey)
What to do:
Cook your pasta according to package directions. Drain and set aside.
Dice your chicken into bite size pieces.
Helpful hint: You could use leftover chicken and eliminate these steps
Heat 2 T extra virgin olive oil in a large skillet over medium low heat and toss in your chicken.Sprinkle with a pinch of salt, pepper, and garlic powder.
Saute until your chicken is no longer pink.
While your chicken is cooking, add spinach, basil, garlic, and lemon rind to food processor.
Blend until it is all finely chopped.
While still blending, pour in 3 T olive oil, balsamic, agave, lemon juice, and a pinch of salt.
Your final product should look like this.
Add your cooked pasta into your skillet with the cooked chicken. Top with your spinach pesto and chopped tomatoes.
Stir to combine.
Enjoy!!
Thanks Y'all!
-Wise Wife
No comments:
Post a Comment