Basil Pesto Vegetable Chicken Pasta Recipe
Basil Pesto Vegetable Chicken Pasta Recipe (Dairy-Free)
Serves 5-6 | Ready in 45 mins.
4 organic skinless boneless chicken thighs, thinly sliced
4 stalks broccolini, chopped
2 garlic cloves, minced
5 cups Swiss chard, chopped
1 cup carrot matchsticks
500 grams penne pasta
1 tsp extra virgin olive oil
1/2 cup reserved hot pasta water
Basil Pesto Sauce
2 cups fresh basil leaves
1/3 cup raw cashews
1/3 cup nutritional yeast
1/3 cup extra virgin olive oil
2 garlic cloves
1 tsp salt
Required: food processor or blender
In a food processor, blend pesto ingredients until smooth.
Boil pasta according to packet instructions. Reserve 1/2 cup hot pasta water.
Meanwhile, in a large skillet set over medium high heat add cooking oil. Then add chicken thighs and garlic. Cook until golden brown and remove from skillet to set aside.
Into the same skillet, sautéed vegetables. Then add back in chicken followed by pesto. Stir to combine. Then add pasta water followed by pasta and combine well. Serve and enjoy!