This is a heaping plate of Whole Wheat Pesto Pasta, with Chicken. I managed to devour this entire plate of food…much to my own chagrin. However, it was super delicious, so that’s why it’s on my blag.
What you need:
1 package of chicken breasts
1 box of whole wheat pasta (I used penne)
2-3 small heads of bok choy, chopped
1 bag of baby spinach
1 package of baby bella mushrooms, chopped
3-4 cloves of garlic, chopped
1/2 cup parmesan chunks
1 block of Kerrygold Irish Butter (unsalted)
Container of Trader Joe’s Basil Pesto
How to make it:
Clean and dice the chicken breasts, then season with salt, pepper, and paprika. In a non-stick pan, throw in about 2tbsp of butter, and heat to medium. Once the butter is melted, add the chicken and let it cook.
While that’s happening, add another 2 tbsp of butter into yet another pan on low heat, and add the garlic. Sautee the garlic, and add the mushrooms. Cook until the desired consistency is achieved
All your vegetables should be chopped and ready to go by now, and you should have started boiling water for the pasta a while ago. When the pasta water is boiled, apply pasta, and cook for 10-13 minutes. While the pasta was cooking I added the spinach and bok choy to the pan where the chicken was cooking, and gave it a quick stir. Do not do this until the last 5 minutes of pasta-cookage, or you’ll end up with some horribly wilty spinach.
As soon as the pasta is done cooking, drain it, add the chicken, mushrooms, and greens to the pot, stir, and cover generously with pesto. Then attempt to eat a heaping plate with parmesan on top.