Kale Pesto Chicken Pasta - Cooking Tricks


Post Top Ad

Responsive Ads Here

Thursday, July 6, 2017

Kale Pesto Chicken Pasta

Ready in under 30 minutes, you'll flip for this simple homemade pesto. Using part kale and basil, it's a next level sauce your pasta deserves.


  • kosher salt
  • 1 lb. box dry pasta
  • 2 c. chopped kale
  • 1 c. fresh basil, plus more for garnish
  • 1/2 c. chopped walnuts
  • 1/2 c. extra-virgin olive oil
  • 2/3 c. freshly grated Parmesan, plus more for garnish
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 1 c. cherry tomatoes, halved
  • 1 c. small fresh mozzarella balls
  • 2 c. Tyson Grilled & Ready Chicken Breast Strips
  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. Make pesto: Combine kale, basil, and walnuts in a food processor. Pulse until greens and nuts are finely chopped. Scrape down the sides, then add olive oil, Parmesan, garlic, and lemon juice and season with salt. Pulse until blended.
  3. Pour pesto over pasta, then add tomatoes and mozzarella and toss until combined. Top with Tyson Grilled & Ready Chicken Breast Strips.
  4. Serve with more basil and Parmesan

No comments:

Post a Comment