Wintergreen Pesto Pasta with Chicken

Recipe by Bianca Osbourne

Ingredients

9

Time

30m

Serves

2

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.

30-Minute Meal

Dinner

Ingredients

2 small

Chicken Thighs

2 tsp

Extra-Virgin Olive Oil

150 g

Gluten-Free Pasta

2 large

Collard Green Leaves

2

Garlic Cloves

1 Tbsp

Parmesan Cheese

1 cup

Coconut Milk

1/4 cup

Chicken Stock

1/2 tsp

Sea Salt

Instructions

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

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

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

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

Toss and serve hot.

More Recipes by Bianca Osbourne

Bianca Osbourne is a chef and lover of real talk, a creator of tasty straightforward recipes and an example of the power of manifestation. Bianca is the host of CTVLife’s CombiNation Plates, an on-air cooking expert on the Marilyn Denis Show and host of the On My Plate podcast, and she is living her best life in Toronto Ontario.

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