Ingredients

The following ingredients have 4 Servings
  • 8 ounces whole wheat penne
  • 12 ounces boneless chicken breasts (cubed)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 bunch swiss chard (chopped)
  • Basil Pesto (see recipe below)
  • 1 cup basil leaves (packed)
  • 2 cloves garlic
  • 1/2 cup parmigianno reggiano cheese
  • 2 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoon pine nuts (toasted)
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Instruction

  • Combine all basil pesto ingredients in a food processor and blend well. Season with salt/pepper to taste.
  • Prepare whole wheat penne according to package directions, reserving 1/2 cup starchy cooking liquid.
  • Meanwhile, heat a large sauce pan to medium-high heat and spray with non-stick spray. Season cubed chicken with salt and pepper and add to the pan. Cook until chicken is browned, about 7 minutes. Remove from pan and set aside.
  • Add swiss chard to the pan along with 2 tbs reserved cooking water. Using a wooden spoon, scrape up the browned bits leftover from the chicken. Cover and let steam for 2 minutes.
  • Add basil pesto to the chard and cook until warmed. Add more of the reserved pasta water to loosen pesto and make a sauce. Stir chicken back in and heat until warm. Serve with optional parmesan cheese on top.