Ingredients
- 12 oz whole wheat pasta
- 4 cups chicken bone broth
- 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
- 2 cups cooked chicken breast
- 1 cup asparagus, chopped
- 1 cup cherry tomatoes, halved
- 1 Tbs. J. Olive Co. Neapolitan Herb Balsamic, for drizzling
- Extra basil or Parmesan (optional)
Instructions
- Cook pasta per package instructions. Boil in bone broth for a protein boost, adding water if more liquid is needed. Drain and save a splash of cooking liquid.
- Blend basil, spinach, Parmesan, nuts, garlic, salt, olive oil, lemon juice, and Greek yogurt (or cream cheese) until smooth.
- Sauté asparagus in olive oil for 3–4 minutes. Add tomatoes and cook 1 more minute.
- Add pasta, chicken, and pesto to the skillet. Stir until coated. Add a splash of pasta liquid if needed.
- Finish with a drizzle of olive oil and Neapolitan Herb balsamic.