pesto chick’n pasta
- 1 cuppine nuts
- 1 cupbasil
- 1/3 cupparmesan cheese, grated (or vegan option)
- 2 Tbsplemon juice
- 2 clovesgarlic, minced
- 1/4 tspsalt
- 1/4 tsppepper
- 1/4 cupolive oil
- 1 lblinguine
- 2 tspcooking oil
- 4 cupsbaby spinach
- 1 pkg gardein chick'n scallopini or teriyaki chick'n strips (no sauce)
- 12 sliceslemon wedges
- 6 slicestoasted bread
Place pine nuts, basil, parmesan, lemon juice, garlic, salt, and pepper in food processor container and blend until well combined. With machine running, pour in olive oil through feed tube and process until mixture is only slightly chucky. Set aside.
Prepare linguine according to package directions.
Meanwhile, heat oil in skillet over medium heat. Place chick’n in skillet and cook for 2 – 3 minutes on each side until well caramelized and crispy. When cooked, tear into chunks, if desired.
Drain pasta and place them back in warm skillet along with chick’n, pesto, and spinach. Place over medium heat and stir well to combine and to wilt spinach.
Divide among serving plates and top with additional parmesan, if desired. Serve immediately with lemon wedges and toasted bread.