Recipe for Homemade Pesto with Sauteed Veggies and Chicken

Ingredients:

1 pound pasta or rice/quinoa of your choice

2 Large chicken breasts (pre cooked)

1 eggplant

1 bag green beans

1 container cherry tomatoes

Salt, pepper, olive oil

Pesto:

1 container of pine nuts

BASIL - so much basil - at least 2 containers or 2 big handfuls 

1 cup olive oil

Juice of one lemon

*food processor

To make the pesto,

• Lightly toast the pine nuts on low heat until they are a light brown

• Add toasted pine nuts to food processor (yes they can go in hot)

• Add basil to food processor (save some to garnish if you would like)

• Add one cup olive oil

• Add juice of one lemon

• salt  & pepper to taste

• Blend it up in the food processor

• Taste, add more salt, pepper, lemon, olive oil, basil to your liking

To make the veggie mix,

• Olive oil in a pan on medium heat

• Cube one medium- large size eggplant, throw into the olive oil pan

• Chop the green beans, throw into the pan

• Wash the tomatoes and into the pan they go

• Cube the chicken into bite size pieces and into the pan (b/c it is pre-cooked!)

• Salt and pepper to taste

• Toss, simmer, low heat with lid

Boil water for pasta or rice, cook according to instructions on package

When the pasta is done, combine with ALL of the pesto and sprinkle with parm cheese!

Time to plate! Add pasta, then top with veggies and chicken, sprinkle parm cheese and fresh basil!

YUM!!!!!

Any veggies work well with this dish, you could add onions, sweet potatoes, squash- so many options!

ENJOY and happy cooking!