Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken with kale & spinach pesto with toasted walnuts

MaryEsther767 avatar
Recipe by
Mary Feltman
@MaryEsther767
Hueytown, AL

This is one of my "HealthiER" dishes I was trying out for my family...and it was a hit! My sister gave me a BIG compliment when she said, "It tastes like a 'Downton' dinner!" It WAS a very pretty plating, but it was also a healthier option!

yield 4 serving(s)
prep time 30 Min
cook time 35 Min
method Stove Top

Ingredients For chicken with kale & spinach pesto with toasted walnuts

  • 2
    chicken breasts, boneless and skinless
  • 5 oz
    kale (small bunch)
  • 5 oz
    spinach, frozen; thawed
  • 1/2 c
    sunflower seeds
  • 1 clove
    garlic, sliced
  • 4 Tbsp
    mushroom-infused olive oil
  • 1/2 c
    fresh parmesan cheese
  • 3 Tbsp
    lemon juice, fresh
  • 1/2 tsp
    kosher salt
  • 1/2 c
    pasta water
  • 1 c
    walnuts, chopped
  • 2 Tbsp
    butter

How To Make chicken with kale & spinach pesto with toasted walnuts

  • 1
    Prep kale: cut away center stem, and rinse thoroughly.
  • 2
    Prep spinach: thaw, and squeeze out excess liquid.
  • 3
    In a large pot, bring slightly salted water to a boil.
  • 4
    Place kale in water and let blanch for 1 1/2 minutes.
  • 5
    Remove kale and either immerse in cold water or run under cold water; drain well.
  • 6
    In the large bowl of a food processor, place : 2 T of the oil, sliced clove of garlic, lemon juice, sunflower seeds, Parmesan cheese, salt, and drained kale and spinach.
  • 7
    Pulse and scrap down sides repeatedly, until completely blended, and to the consistence you desire. ** I needed to add the other tablespoon of oil and some pasta water, to get the "saucier" consistency that I wanted. Set completed pesto aside.
  • 8
    In medium-large pot, bring slightly salted water to boil.
  • 9
    Place chicken in water and boil 15-20 minutes, making certain it's completely cooked. Let cool.
  • 10
    Using two forks, shred the chicken; set aside.
  • 11
    Heat a small saucepan and add the chopped walnuts; toast for about 2 minutes. Set aside.
  • 12
    Bring a large pot of good salted water to boil; add spaghetti, and cook according to package directions. **I used an organic, whole wheat pasta to make it healthier.
  • 13
    Remove a cup of the pasta water and set it aside for possible use in the pesto. Drain pasta and place in a bowl with 2-3 tablespoons of butter; toss to coat.
  • 14
    Place pasta on plate, add shredded chicken and pesto, and top with toasted walnuts. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT