Lemon Chicken Pesto Pasta
What You Need:
- 2 Tbsp Walnuts
- 2 Tbsp Pignolis (pine nuts)
- 4 Cloves Garlic
- 2½ Cups Fresh Basil Leaves, packed
- ½ tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- ¾ Cups Good Olive Oil
- ½ Cup Parmesan, freshly grated
- 1-16oz Bag John Soules Foods Grilled Chicken Strips, Frozen
- 16oz Package of Spaghetti Noodles
- 1 Lemon
- ¾ cup Dry White Wine
Let’s Make It!
Boil Noodles – Lightly toast the walnuts, pine nuts…
Put them in food processor with garlic in the bowl fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl and ¼ cup dry white wine through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and purée for a minute.
Heat olive oil in skillet, add frozen John Soules Foods Grilled Chicken Strips, zest and juice the full lemon, add ½ cup white wine. Simmer chicken until it breaks apart. Add pesto and toss together.
Toss noodles in with the pesto chicken, then plate.
Note: Can be made with 8 oz of noodles to make the dish more “Chicken with Noodles” vs. “Pasta with Chicken”.
Top with fresh Parmesan, a few basil tips… Serve Family Style!