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Chick Lemon Pesto
Nb persons: 4
Yield: 2 cups
Preparation time: 20 minutes
Total time: 30 minutes
Source: Clean Eating September-October 2009
| 1/2 lb | whole wheat pasta |
| 3 cups | baby spinach |
| 1/2 cup | mint |
| 2 cloves | garlic, minced |
| 1 T | Pecorino Romano cheese, grated |
| 2 T | lemon juice |
| 2 t | zest |
| 1 T | olive oil |
| 1/4 cup | toasted almond slivers |
| 6 oz. | chicken |
| 1 | bell pepper, diced |
| 1 small | zucchini, diced |
| 15 oz. | low sodium white beans |
Cook pasta. Put spinach, mint, garlic, cheese and lemon zest and pulse to paste. Add juice and oil and process until thick pesto forms. Combine with pasta. Chop almonds. Add chicken, pepper, zucchini, beans to pasta.
Nutrients: Calories: 450, Fat: 11 g, Carbs: 66 g, Fiber: 14 g, Sugar: 6 g, ProteinL 28 g, Sodium: 190 mg.
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