Chicken Pesto Pasta

This one goes to grandma again. She makes the best pesto with fresh basil leaves from her garden.  I have a tiny little potted plant on my deck that I basically have to strip naked to make enough pesto.  This sauce is light and the pasta is perfect for heavy fitness days when you need to replenish your muscles with carbs.  Balance those carbs out with a healthy dose of protein, high fiber vegetables, and healthy omega-3 fats and this meal becomes one you can feel good about.

For the Pesto:

2 cups loosely packed basil leaves. 

1/4 cup pine nuts

1 tbs garlic (minced)

2-3 tablespoons extra virgin olive oil

1 tbs low fat parmesan cheese

Kosher salt and fresh black ground pepper to taste

For the pasta

1/2 lb of whole wheat pasta (A whole box is a LOT)

3 boneless skinless organic chicken breasts (Cut into strips)

1 tbs extra virgin olive oil

1 tbs garlic (minced)

1 tbs italian seasoning

Boil about a half of box of whole wheat pasta according to directions. Drain.

Meanwhile combine pesto ingredients in a food processor (or blender).  

Saute garlic in a tablespoon of olive oil over medium heat.  Add in chicken and italian seasoning.   Once the chicken is cooked through, add to the pasta and toss with pesto.

Serve with a side of fresh steamed veggies.