Chicken Spinach Pesto

A yummy chicken pesto pasta with broccoli and cherry tomatoes, topped with freshly grated parmesan!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a blender combine spinach, avocado, 2 cloves garlic and olive oil. Season to taste with Italian seasoning, basil, oregano, salt and pepper. Blend until smooth adding more olive oil as needed. Slice cherry tomatoes in half, mince 1 clove garlic, cut broccoli into bite sized florets, and cube chicken breasts into 1 inch pieces. If you have fresh parmesan, grate about 1/2 cup. In a large skillet, heat 1 tbs olive oil over med-high. While warming up, bring pot of water to a boil and cook pasta to package instructions and steam broccoli florets to desired doness. Once warmed, add in chicken and season with italian seasoning, salt and pepper. Cook 3 minutes then add garlic. Cook 2 more minutes then toss in cherry tomatoes and steamed broccoli. Mix in spinach pesto and wheat pasta. Serve with a sprinkle of parmesan cheese.