Basil Walnut Pesto Chicken Pasta

Basil Walnut Pesto Chicken Pasta

Ingredients

1 qt Whole Grain Cook Spaghetti 1 tsp Crushed Red Pepper Flakes 8 oz Herb Grilled Chicken 1 tbsp Minced Garlic Cloves 1/3 cup Walnut Pesto 2 cups Cherry Tomatoes, Halved ¼ cup Oregano Bunch, Chopped ½ cup Water 2 cups Swiss Chard ¼ tsp Kosher Salt 1 cup Yellow Squash ¼ tsp Ground Black Pepper 2 cups Button Mushrooms, Quartered 1 tbsp Extra Virgin Olive Oil

Basil Pesto ¼ oz Fresh Italian Parsley ½ oz Chopped Basil ½ oz Grated Parmesan Cheese 1 each Chopped Garlic Clove 1/3 oz Chopped Walnuts 3 tbsp Extra Virgin Olive Oil

Calories: 440 Total Fat: 23 g S. Fat 4g Carbs: 37 g Fiber 7 g Protein: 25 g

Process

1. Prepare cooked pasta, pesto (according to recipe) and grilled chicken. 2. Heat a sauté pan on medium heat. Drizzle olive oil and add garlic - sauté for 30 seconds until fragrant. Add mushrooms, squash, tomatoes, swiss chard, cooked grilled chicken - sauté until heated through. 3. Pour a small amount of water at a time to deglaze the pan. Add crushed red pepper, oregano, salt and pepper. Mix in cooked pasta, pesto - stir to mix and heat through. Basil Pesto - Preheat oven to 350 F and toast walnuts - allow to cool. Put half of olive oil and remaining ingredients into a blender. Blend to a paste consistency, stopping to scrape down the sides twice. Switch onto a low speed and slowly add remaining oil. Cover and store in the refrigerator - use within 5 days. Portion size: 2 cups – this recipe is plant-froward meaning there is less than 2 oz of animal protein per serving.