Chicken Pesto Pasta
Elevate your weeknight dinner with this vibrant, nutrient-packed twist on classic pesto. By blending earthy kale with fresh basil and protein-rich hemp hearts, we create a lush, green sauce that delivers a robust flavor and a creamy texture without the heaviness of traditional cheese. Paired with tender, seared chicken breasts and al dente gluten-free pasta, this dish comes together in 30 minutes for a satisfying meal that feels both wholesome and indulgent. A bright splash of lemon ties the flavours together, making it the perfect balance of speed and nutrition for busy evenings.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serves: 4
Ingredients
Pesto
1 bunch kale
1 cup basil leaves, fresh
½ cup hemp hearts or hemp seeds
¼ cup olive oil
1 garlic clove
2 tbsp lemon juice
½ tsp salt
½ tsp black pepper
Chicken
1 tbsp olive oil
4 chicken breast
8 oz of gluten free pasta, cooked according to the directions
Directions
Making the Pesto
In a food processor, add the kale, basil, garlic, olive oil, lemon juice, salt, and pepper. Process until smooth and puréed.
Cooking the Chicken
In a pan, heat the olive oil over medium heat.
Add the chicken breasts, season with salt and pepper, and cook until the internal temperature reads 165°F.
Remove from the pan and let rest for 5 minutes, then slice.
Cooking the Pasta
Bring a pot of water to a boil and cook the pasta until al dente.
Strain, reserving 1 cup of the pasta water.
Assembly
Toss the pasta and sliced chicken with the pesto sauce.
Use the reserved pasta water as needed to help coat everything evenly.
Enjoy!