Saturday, August 4, 2012

Cheesy Spinach Pesto on Spaghetti

2 cups fresh baby spinach
1 clove garlic
1/2 mozzarella, shredded
1/2 parmesan, grated
2 Tbsp. lemon juice
1/4 cup olive oil
3 tsp. dried basil
salt and pepper to taste

Pasta/chicken/veggie portion:
1 box spaghetti noodles
1 1/2 lbs. uncooked chicken, cut into bite size pieces
2 Tbsp. olive oil
salt and pepper to taste
1 1/2 cups grape or cherry tomatoes, sliced in half
1 14oz. can artichoke hearts, drained, rinsed quartered
1/4 cup olive oil

Heat oven to 400 degrees F.  Prepare pasta according to package.  In a large skillet put olive oil and chicken and cook on medium heat.  Salt and pepper to taste.  Continue to cook and stir chicken until it is fully cooked.  On a large cookie sheet place tomatoes and artichoke hearts.  Drizzle with olive oil and salt and pepper to taste.  Place in the oven for 15-20 minutes or until artichoke hearts are lightly browned.
In a food processor put in all pesto ingredients except for spinach.  Gradually pulse and add spinach until pesto is smooth.  In a large bowl, completely coat spaghetti with pesto.  Once veggies and chicken are finished mix those in as well.  Sprinkle with parmesan and serve.

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