Basil Pesto Chicken & Pasta

Prep time: 15-20 minutes

Cook time: 10-15 minutes

Ingredients:

• 1 cup fresh basil leaves

• 1 cup spinach

• 1/2 cup freshly grated Romano or Parmesan cheese

• 1/2 cup plus 1 tbsp extra virgin olive oil

• 1/3 cup pine nuts ( or chopped walnuts )

• 3 garlic cloves ( minced )

• Salt and freshly ground black pepper to taste

• 2 large chicken breast

• Pasta of choice

• 1 tbsp of butter

In a pot add water, a pinch of salt, 1 tbsp of oil, and leave it on high heat. Once your water is to a boil add in your desired amount of pasta.

While your pasta is cooking, in a large skillet add your butter and set it to medium high heat.

Take your chicken breast and pound it even, salt and pepper both sides, then add it to your skillet. Cook the chicken through.

In a food processor add your basil, spinach, and choice of nuts. Pulse the mixture a couple times, then scrape the sides down. Add in the garlic and cheese, then pulse the mixture a couple more times. Once again, scrape down the sides. Now blend the mixture and add in your olive oil slowly (if you do it too fast the oil will separate.) Salt and pepper to taste.

Once your chicken is done, do not discard the skillet ( there is tons of flavor from the chicken. ) turn the burner off and move the skillet over to a cool burner. Using two forks shred the chicken, after add in your desired amount of basil pesto ( you can always store excess in a mason jar and refrigerate it for later in the week. ) Drain you pasta, then mix it in with the chicken and basil pesto. Lastly, let the pasta sit and absorb all of that flavor as it cools.

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