CHICKEN WITH KALE & SPINACH PESTO WITH TOASTED WALNUTS
This is one of my "HealthiER" dishes I was trying out for my family...and it was a hit! My sister gave me a BIG compliment when she said, "It tastes like a 'Downton' dinner!" It WAS a very pretty plating, but it was also a healthier option!
Provided by Mary Feltman @MaryEsther767
Categories Chicken
Number Of Ingredients 12
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!
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