Wednesday, November 18, 2009
Pesto Chicken Pasta
A delicious HEALTHY recipe I saw on Oprah.
from Cristina Ferrare
4 cups fresh basil leaves
4 cups Italian parsley springs
4 large cloves garlic
1 1/2 cups olive oil
1/4 tsp. salt
Roasted Chicken Salad:
1 cup diced Roasted Chicken
1 cucumber , peeled, seeded and diced (I leave out)
2 cups mixed greens
1/4 cup roasted pine nuts
1/2 lemon , juiced
1/4 cup sliced black olives (I leave out)
1/2 pound farfalle pasta
Handful pomegranate seeds (I use more then a handful)
To prepare the pesto: Chop basil, parsley and garlic in a food processor. Slowly add olive oil and keep chopping. Add salt.
To prepare the chicken mixture and final dish: Place , cucumber, pine nuts, 1 Tbsp. of
pesto and olives in a bowl and mix together.
Cook pasta until al dente. Add 2 tablespoons of pesto to the
pasta and mix well.
Top off with 2 cups of mixed greens and the juice of 1/2 a lemon.
Add the chicken mixture to pasta and toss.
Garnish with Parmesan cheese and pomegranate seeds