Wintergreen Pesto Pasta with Chicken
Recipe by Bianca Osbourne
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.
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.
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