Wintergreen Pesto Pasta with Chicken

Name: Wintergreen Pesto Pasta with Chicken
Cook time: 30 min
Yield: 2 servings
Ingredients: Chicken Thighs; Extra-Virgin Olive Oil; Gluten-Free Pasta; Collard Green Leaves; Garlic Cloves; Parmesan Cheese; Coconut Milk; Chicken Stock; Sea Salt

Recipe by Bianca Osbourne

Ingredients

Time

30m

Serves

Indulge both your taste and smell with this aromatic, wintergreen coconut pesto pasta. Full of protein from the chicken thighs, and nutrient-rich properties from kale and collard greens.

30-Minute Meal

Dinner

Ingredients

2 small

Chicken Thighs

2 tsp

Extra-Virgin Olive Oil

150 g

Gluten-Free Pasta

2 large

Collard Green Leaves

Garlic Cloves

1 Tbsp

Parmesan Cheese

1 cup

Coconut Milk

1/4 cup

Chicken Stock

1/2 tsp

Sea Salt

Instructions

Make your Wintergreen Pesto: Add the collard green leaves, lacinato kale, garlic, lemon zest, lemon juice and parmesan to a food processor. Blend until smooth and set aside..

Heat 1 tsp oil in a dutch oven or thick bottom saucepan on medium high heat, season the chicken and cook for 3 minutes on the first side and 1 minute once flipped. Remove from the pan and dice.

In the same pan add the remaining oil, salt and wintergreen pesto, and cook for 1 minute, until it begins to bubble.

Add the coconut milk and chicken stock, bring to a simmer; add the reserved chicken, baby kale and pasta. Cook on the heat for 1 minute, cover, turn off the heat and let stand for 5 minutes.

Toss and serve hot.

Popular Conditions & Diets

Wintergreen Pesto Pasta with Chicken

Recipe by Bianca Osbourne

Ingredients

Time

30m

Serves

Indulge both your taste and smell with this aromatic, wintergreen coconut pesto pasta. Full of protein from the chicken thighs, and nutrient-rich properties from kale and collard greens.

30-Minute Meal

Dinner

Ingredients

2 small

Chicken Thighs

2 tsp

Extra-Virgin Olive Oil

150 g

Gluten-Free Pasta

2 large

Collard Green Leaves

Garlic Cloves

1 Tbsp

Parmesan Cheese

1 cup

Coconut Milk

1/4 cup

Chicken Stock

1/2 tsp

Sea Salt

Instructions

Make your Wintergreen Pesto: Add the collard green leaves, lacinato kale, garlic, lemon zest, lemon juice and parmesan to a food processor. Blend until smooth and set aside..

Heat 1 tsp oil in a dutch oven or thick bottom saucepan on medium high heat, season the chicken and cook for 3 minutes on the first side and 1 minute once flipped. Remove from the pan and dice.

In the same pan add the remaining oil, salt and wintergreen pesto, and cook for 1 minute, until it begins to bubble.

Add the coconut milk and chicken stock, bring to a simmer; add the reserved chicken, baby kale and pasta. Cook on the heat for 1 minute, cover, turn off the heat and let stand for 5 minutes.

Toss and serve hot.