nicolette@theyardgym.com.au
Kale Pesto Chicken Pasta
30 minutes
Rigatoni Kale Leaves Basil Leaves (chopped) Lemon Juice Extra Virgin Olive Oil Parmigiano Reggiano (finely
Cook the pasta according to the package directions.
In a food processor add the kale, basil, lemon juice, oil, parmesan cheese, and sunflower seeds. Blend until a creamy pesto forms. Set aside.
Heat a large non-stick pan over medium heat. Add the onions and garlic, stirring for two minutes. Add a splash of water as needed to prevent sticking. Add the chicken and continue cooking for six to eight minutes or until the chicken is cooked through.
grated, more for garnish) Sunflower Seeds Yellow Onion (medium, chopped) Garlic (cloves, finely chopped) Chicken Thighs (boneless, skinless, sliced)
Add the kale pesto and the pasta to the pan. Toss to combine.
Top with extra parmesan cheese, if desired. Enjoy!
567 27g 46g
Refrigerate in an airtight container for three days. One serving is approximately two cups.
Fiber
5g
Sugar
4g 36g
Cholesterol
119mg 208mg 1166IU
Sodium
Vitamin A Vitamin C
19mg
Calcium
237mg
Iron
5mg
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