| 9 | 40 | 490 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 4 |
| 1 cup | Basil, fresh (packed) |
| 1 chicken breast | Chicken breast, roasted (or shredded) |
| 5 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic (peeled) |
| 200 gm | Pasta, Fettuccine, dry (or use zucchini noodles for a grain free option) |
| 3 tbsp | Pine nuts, dried |
| 1 bunch | Spinach (stems removed) |
| 4 tbsp | Ricotta cheese, whole milk (omit for dairy free) |
| 1/2 tsp | Sea Salt |
1 Bring a large pot of well-salted water to a boil.
2. For Pesto: In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until smooth.
3. For the Pasta: Cook pasta in the boiling water until al dente. Reserving 1/4 cup of the cooking liquid, drain the pasta, then add it back to the pot off the heat.
4. For the Chicken: Preheat oven to 400F. Marinate chicken with salt and pepper, roast in oven for 22-26 minutes - or until internal temperature is 165F. Remove from heat and shred using 2 forks.
5. Immediately add the pesto and chicken, and stir to combine thoroughly. Moisten with 2 tablespoons of the pasta cooking liquid, or more, if desired.
6. Serve immediately, drizzled with a touch of olive oil and topped with the cheese and extra salt to taste.
If you want to make this recipe grain free - use zucchini noodles, sautéed in a pan on medium for 2-3 minutes with olive oil
For a dairy free version - omit the feta cheese or crumble vegan feta on top!
| Grain | 0.9 |
| Meat | 0.6 |
| Meat Alternative | 0.2 |
| Vegetables | 2.7 |
