Ingredients
- 8 ounce whole wheat penne
- 12 ounce boneless chicken breasts - cubed
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 bunch swiss chard - chopped
- 8 ounce whole wheat penne
- 12 ounce boneless chicken breasts - cubed
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 bunch swiss chard - chopped
- 1 c basil leaves - packed
- 2 clove garlic
- 1/2 clove c parmigiano reggiano cheese
- 2 clove tbs lemon juice
- 1 teaspoon lemon zest
- 2 teaspoon tbs pine nuts (toasted)
- 1/4 teaspoon c olive oil
Preparation
Baking Directions:
For pesto:Combine all ingredients in a food processor and blend well.
Season with salt/pepper to taste.
For pasta:Prepare whole wheat penne according to package directions, reserving 1/2 cup starchy cooking liquid.
Meanwhile, heat a large sauce pan to medium-high heat and spray with non-stick spray.
Season cubed chicken with salt and pepper before adding to pan.
Cook until chicken is browned, about 7 minutes.
Remove chicken from pan.
Add swiss chard to the pan along with 2 tbs reserved cooking water.
Using a wooden spoon, scrape up the browned bits leftover from the chicken.
Cover and let steam for 2 minutes.
Add basil pesto to the chard and cook until warmed.
Add more of the reserved pasta cooking water to loosen the pesto and create a sauce.
Stir in chicken and pasta before serving.
