Chicken Pesto Pasta is the perfect way to use all the “greens” you’ve grown in your garden this summer. If you’ve been reading this blog for any length of time you know I’ve gone through phases of gardens and gardening. Our first year we went nuts and planted ALL sorts of things and it just never grew well. We learned that our backyard had a walnut tree which will kill most plants. It was always a bummer and even when we raised the beds, the garden still wasn’t lucrative for us.
Enter our new house: We moved in pretty late in the growing seasons so rather than planting an actual garden I opted for some small planters and a basil and coriander plant. HOLY BASIL PEOPLE… HOLY BASIL. I usually just kill the plants off and that’s that. But at this house I can’t kill them. This photo was the plant a week ago and you can only image how much more it had grown.
After being amazed by my ability to not kill a plant (I’m on a roll, the succulents are all still alive too… who am I?) I realized I needed to find a recipe for all these leaves stat. My brain always goes to pesto, it’s an easy way to use a lot of basil and with a few simple twists can be created to comply with whole30 rules. Over the years I’ve made various forms of pesto including kale and spinach, but you can’t beat a fine basil pesto.
And it gave me an excuse to unpack another box of goods for the kitchen. Finding my food processor was another fun challenge added to this meal. Apparently in my packing zest I find it appropriate to pack half of processor including the blades in with utensils and the bowl in another box and the actual mechanical appliance part in yet another. So this meal directly helped me unpack 3 boxes.
I made this recipe with orzo but any smaller pasta would do. This makes a great cold salad for parties and even better leftovers for work the next day.
Chicken Pesto Pasta:
- 1 pound of pasta
- 2 fully cooked chicken breasts cubed
- 1/4 cup prepared basil pesto (recipe here)
- 1 cup of spinach
- Prepare your pasta as directed on the box. Just before the pasta is completed cooking add the spinach to the water for a quick blanche.
- Drain pasta and spinach then add your chicken and pesto.
- Mix until well combined and chill for 1-2 hours before serving.
I love a good cold salad in the summer, it’s an easy way to get a dinner on the table in record time without having to light a grill or a stove. This one was especially satisfying since I actually grew the basil… It was my very first farm to table in the new house.
I’ve been messing around more with our new instant pot as well. I had no idea I had been missing out this whole time on this amazing invention. Although I’m still a little scared every time I use it, I have gotten a little more relaxed with it and experimenting with cook types and timing.
I’m off to a full day of activities and some yoga this evening which I have committed NO MATTER WHAT to attending. Namaste.. I hope your having a great week so far!