Spinach Pesto
Power packed with spinach to increase the vegetables in this delicious pasta recipe with chicken
Ingredients
- 1 lb pasta, bow tie or desired shape
- 1 lb cooked chicken, cubed or shredded
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 2 teaspoons chicken bouillon
- 2 teaspoons minced garlic
- 3 green onions
- 1/3 cup capers
- 1/3 cup toasted pine nuts or walnuts
- 6 leaves fresh basil
- 1 oz Romano Cheese, grated additional cheese for topping dishes
- salt and pepper to taste
- 2 tablespoons flour
- 1 tablespoon oil (avocado)
- 1 tablespoon butter
- 1 fresh lemon, juiced
Instructions
- Cook pasta according to directions.
- Meanwhile, make the sauce, in a 4 cup measuring cup or similar add spinach, basil, chicken broth, chicken bouillon, garlic, onion, and cheese, blend with an immersion blender or place ingredients into a blender or food processor until smooth and well blended.
- In a saucepan (or the pot you cooked pasta in) add the oil and butter, saute over medium heat the garlic, add in the flour and combine. Slowly pour in the spinach sauce, and stir until thick. Add in the cream and stir.
- Heat chicken or allow it to heat in the sauce.
- Turn off the heat and add the lemon juice and stir well.
- Pour the sauce over the pasta with the chicken, top with nuts, capers, salt and pepper and add additional cheese.