Monday, April 21, 2014

Watercress Pesto Pasta served with Chicken

Watercress Pesto Pasta Served With Chicken

2 Boneless Chicken Breasts
3 C Watercress Leaves, tightly packed
1/4 C Walnuts
1/4 C Fresh Parmesan, Grated
1/2 C Olive Oil
2 Cloves of Garlic
Pasta of your choice
1/2 C Peas, fresh or frozen
3 Tbsp Parmesan
Salt and Pepper
3 Tbsp Lemon Juice
Fresh Basil Leaves


Preheat the oven to 400 degrees. Season the chicken with salt, pepper, parsley, and garlic. 
Cook the chicken for 25 minutes (or until fully cooked)

Bring water to a boil for your pasta. 

In the meantime combine your watercress, nuts, garlic, and 1 Tbsp of olive oil. Pulse in a food processor until the ingredients are minced. Add 1/4 C of parmesan and pulse some more. Add  lemon juice and the remaining olive oil and pulse a few more times. Season with salt and pepper and set aside.

Once your water is boiling, add your pasta. When there is 1 minute remaining, add the peas.

Drain the peas and pasta with a strainer and pour into a large bowl

Add the pesto to your pasta and stir

Once your chicken is finished cooking, chop into bite size pieces and add to your pesto pasta and serve in bowls

Top off each bowl with parmesan and fresh basil

This is a wonderful meal if you are serving a vegetarian or are one yourself. You can leave the chicken out and this meal is just as fabulous!