Basil-Spinach-Arugula Pesto Pasta with Sun-Dried Tomatoes
I am a big fan of pesto! It’s so fresh, flavorful, and surprisingly easy to make! The sun-dried tomatoes add a nice sweetness to the pasta, and the simple flavors of the chicken let you savor the star of the show: the pesto! This pesto uses nutritional yeast flakes in place of parmesan cheese to make it dairy-free, but feel free to use cheese if you eat dairy.
Pasta and Chicken Ingredients:
- 1 package brown rice pasta (I prefer fusili because it holds the pesto nicely)
- 1/2 cup sun-dried tomatoes, thinly sliced
- 2 tbsp pine nuts, toasted
- 2 chicken breasts
- Grapeseed oil cooking spray
- Extra virgin olive oil
- Himalayan pink salt
- Garlic powder
- Ground pepper
Prepare pasta according to package directions. Spray pan with grapeseed oil cooking spray and heat over medium heat. Rub chicken breasts with olive oil to coat, and sprinkle both sides with salt, pepper and garlic powder. Place in hot pan, and cook 7 minutes each side or until cooked all the way through. Remove chicken from pan and slice. Slice sun-dried tomatoes and set aside. Toast pine nuts in a small dry pan and set aside.
- 1/3 cup extra virgin olive oil
- 3 tbsp pine nuts, toasted
- 3 cloves of garlic
- 1/2 small lemon, juiced
- 3/4 cup basil, packed
- 1/2 cup spinach, packed
- 1/4 cup arugula, packed
- 1/2 cup nutritional yeast flakes
- Himalayan pink salt, to taste
In a food processor or Vitamix, combine all ingredients except for salt. Blend to a smooth consistency, and salt to taste if needed.
Coat pasta with about 1/2 of the pesto sauce (or more if you prefer). Add the pine nuts and sun-dried tomatoes and stir pasta to mix. Scoop pasta onto plates and top with sliced chicken breasts. Enjoy!
Tip: You can freeze your leftover pesto sauce in an airtight container, or you can store it in the fridge and use it to make another yummy dish within the next 3-4 days!