Pasta with Kale Pesto, tomatoes & chicken

Gut-Friendly Pasta Dish For dairy free- omit Parmesan and increase sunflower seeds to 1/4 cup. Add 2 tbsp nutrition yeast in processor.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Process basil, kale, spinach, sunflower seed and 1/4 tsp salt jn food processor until smooth. Slowly add 1/4 cup of oil. Transfer to bowl and stir in Parmesan & stir in pepper to taste. (Pesto can be refrigerated in sealed container for up to 3 days, if needed)

Step 2

Pat chicken dry with paper towel and season with remaining salt and pepper. Heat oil in pan over medium high heat. Add chicken and cook until lightly browned all over for about 5 minutes. Add cherry tomatoes and cook until slightly soft for about 2 minutes.

Step 3

Bring 4 qts of water to a boil in a large pot. Add pasta and salt. Cook pasta and stir often. Reserve 1/2 cup of water and drain pasta. Add pesto, chicken, tomato and toss. Season with salt and pepper to taste and adjust consistency with reserved water, as needed. Add Parmesan and serve.