Best Chicken With Kale Spinach Pesto With Toasted Walnuts Recipes

Kale Pesto with Walnut and Parmesan image

Provided by Food Network Kitchen

Time 10m

Yield 1 cup pesto

Number Of Ingredients 5

Steps:

Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
Add the kale and 1/4 teaspoon salt and pulse until finely chopped.
Add the parmesan and pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

Kale Pesto Chicken Breasts image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 garlic clove
¼ cup sliced almonds, toasted
3 cups packed baby kale leaves
2 cups packed fresh basil leaves, plus small and torn leaves for garnish
2 cups packed fresh basil leaves, plus small and torn leaves for garnish
½ cup plus 2 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmigiano Reggiano cheese
Kosher salt and freshly ground black pepper
4 (5-ounce) boneless, skinless chicken breast cutlets

Steps:

1. Pulse the garlic and almonds in a food processor until finely chopped. Add the kale leaves and pulse until chopped. Add the basil leaves and pulse until finely chopped. With the machine running, add ½ cup oil in a steady stream. Scrape the sides of the bowl. Pulse in the cheese. Season to taste with salt and pepper. Divide among serving plates. 2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 2 pieces to the skillet. Cook, turning once, until browned and just cooked through, about 5 minutes. Transfer to the serving plates. Repeat with the remaining oil and chicken. 3. Garnish with the basil and serve.

Chicken with Kale & Spinach Pesto with Toasted Walnuts image

Provided by Mary Feltman @MaryEsther767

Categories Chicken

Number Of Ingredients 12

2 - chicken breasts, boneless and skinless
5 ounce(s) kale (small bunch)
5 ounce(s) spinach, frozen; thawed
1/2 cup(s) sunflower seeds
1 clove(s) garlic, sliced
4 tablespoon(s) mushroom-infused olive oil
1/2 cup(s) fresh parmesan cheese
3 tablespoon(s) lemon juice, fresh
1/2 teaspoon(s) kosher salt
1/2 cup(s) pasta water
1 cup(s) walnuts, chopped
2 tablespoon(s) butter

Steps:

Prep kale: cut away center stem, and rinse thoroughly.
Prep spinach: thaw, and squeeze out excess liquid.
In a large pot, bring slightly salted water to a boil.
Place kale in water and let blanch for 1 1/2 minutes.
Remove kale and either immerse in cold water or run under cold water; drain well.
In the large bowl of a food processor, place : 2 T of the oil, sliced clove of garlic, lemon juice, sunflower seeds, Parmesan cheese, salt, and drained kale and spinach.
Pulse and scrap down sides repeatedly, until completely blended, and to the consistence you desire. ** I needed to add the other tablespoon of oil and some pasta water, to get the "saucier" consistency that I wanted. Set completed pesto aside.
In medium-large pot, bring slightly salted water to boil.
Place chicken in water and boil 15-20 minutes, making certain it's completely cooked. Let cool.
Using two forks, shred the chicken; set aside.
Heat a small saucepan and add the chopped walnuts; toast for about 2 minutes. Set aside.
Bring a large pot of good salted water to boil; add spaghetti, and cook according to package directions. **I used an organic, whole wheat pasta to make it healthier.
Remove a cup of the pasta water and set it aside for possible use in the pesto. Drain pasta and place in a bowl with 2-3 tablespoons of butter; toss to coat.
Place pasta on plate, add shredded chicken and pesto, and top with toasted walnuts. Enjoy!