Ingredients:
Pasta
- 12 oz whole wheat pasta
- 4 cups chicken bone broth
- Water (enough to cover pasta)
Pesto
- 2 cups fresh basil
- 1 cup spinach
- ⅓ cup Parmesan
- ⅓ cup walnuts or pine nuts
- 2 garlic cloves
- ⅓ cup J Olive Madagascar Black Pepper Olive Oil
- ¼ cup plain Greek yogurt or 2 oz cream cheese
- 2 tbsp lemon juice
- ½ tsp salt
Mix-Ins
- 2 cups cooked chicken breast
- 1 cup asparagus, chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp Madagascar Black Pepper Olive Oil
Finish
- Neapolitan Balsamic Vinegar, for drizzling
- Extra basil or Parmesan (optional)
Instructions:
- Cook the pasta
- Boil pasta until tender. Drain and save a splash of cooking liquid.
- Make the pesto
- Blend basil, spinach, Parmesan, nuts, garlic, salt, olive oil, lemon juice, and Greek yogurt (or cream cheese) until smooth.
- Cook the veggies
- Sauté asparagus in olive oil for 3–4 minutes. Add tomatoes and cook 1 more minute.
- Toss it all together
- Add pasta, chicken, and pesto to the skillet. Stir until coated. Add a splash of pasta liquid if needed.
- Serve + drizzle
- Top with Neapolitan Balsamic for the perfect sweet finish.
Protein Boost Tips
- Bone broth adds extra protein while cooking pasta
- Greek yogurt or cream cheese makes pesto creamy with added protein