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I love a homemade pesto. Throw it in with some pasta and I could eat it for every meal! This meal also goes particularly well with a Sauvignon blanc.
Recipe:
Pesto: 2c basil, 1/3c walnuts, 1/2c olive oil, 2 garlic cloves, salt, pepper, 1/2 a lemon, juiced
Chicken breast (3)
Whole Wheat Pasta
Spinach, chopped/asparagus
Artichoke hearts
Sun dried tomatoes
For the pesto: add all ingredients listed to food processor and blend until mostly smooth.
For chicken: bake at 425 for 30 minutes until no pink on the inside. Once done, let sit for 10 and then chop.
For tomatoes, spinach, artichokes: sautΓ© in pan on medium high for 5-10 minutes. If using asparagus, start the asparagus first and allow to cook for 5 minutes before adding the tomatoes and artichokes.
Prepare pasta according to instructions on box. SautΓ© veggies. Bake chicken and make pesto. Throw everything in a bowl and top with Parmesan and red pepper flakes!
ENJOY!
xo, Rach