Wintergreen Pesto Pasta with Chicken

Indulge both your taste and smell with this aromatic, wintergreen coconut pesto pasta. Full of protein from the chicken thighs, and nutrient-rich properties from kale and collard greens.

Instructions

1. 1

   Make your Wintergreen Pesto: Add the collard green leaves, lacinato kale, garlic, lemon zest, lemon juice and parmesan to a food processor. Blend until smooth and set aside..

2. 2

   Heat 1 tsp oil in a dutch oven or thick bottom saucepan on medium high heat, season the chicken and cook for 3 minutes on the first side and 1 minute once flipped. Remove from the pan and dice.

3. 3

   In the same pan add the remaining oil, salt and wintergreen pesto, and cook for 1 minute, until it begins to bubble.

4. 4

   Add the coconut milk and chicken stock, bring to a simmer; add the reserved chicken, baby kale and pasta. Cook on the heat for 1 minute, cover, turn off the heat and let stand for 5 minutes.

5. 5

   Toss and serve hot.