Popular Conditions & Diets
Ingredients
9
Time
30m
Serves
2
Recipe by Bianca Osbourne
Ingredients
9
Time
30m
Serves
2
2 small
Chicken Thighs
2 tsp
Extra-Virgin Olive Oil
150 g
Gluten-Free Pasta
2 large
Collard Green Leaves
2
Garlic Cloves
1 Tbsp
Parmesan Cheese
30-Minute Meal
Dinner
1 cup
Coconut Milk
1/4 cup
Chicken Stock
1/2 tsp
Sea Salt
1
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..
2
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.
3
In the same pan add the remaining oil, salt and wintergreen pesto, and cook for 1 minute, until it begins to bubble.
4
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.
5
Toss and serve hot.
Bianca Osbourne is a chef and lover of real talk, a creator of tasty straightforward recipes and an example of the power of manifestation. Bianca is the host of CTVLife’s CombiNation Plates, an on-air cooking expert on the Marilyn Denis Show and host of the On My Plate podcast, and she is living her best life in Toronto Ontario.
