This is one of my "HealthiER" dishes I was trying out for my family...and it was a hit! My sister gave me a BIG compliment when she said, "It tastes like a 'Downton' dinner!" It WAS a very pretty plating, but it was also a healthier option!
1Prep kale: cut away center stem, and rinse thoroughly.
2Prep spinach: thaw, and squeeze out excess liquid.
3In a large pot, bring slightly salted water to a boil.
4Place kale in water and let blanch for 1 1/2 minutes.
5Remove kale and either immerse in cold water or run under cold water; drain well.
6In the large bowl of a food processor, place : 2 T of the oil, sliced clove of garlic, lemon juice, sunflower seeds, Parmesan cheese, salt, and drained kale and spinach.
7Pulse and scrap down sides repeatedly, until completely blended, and to the consistence you desire. ** I needed to add the other tablespoon of oil and some pasta water, to get the "saucier" consistency that I wanted.
Set completed pesto aside.
8In medium-large pot, bring slightly salted water to boil.
9Place chicken in water and boil 15-20 minutes, making certain it's completely cooked. Let cool.
10Using two forks, shred the chicken; set aside.
11Heat a small saucepan and add the chopped walnuts; toast for about 2 minutes. Set aside.
12Bring a large pot of good salted water to boil; add spaghetti, and cook according to package directions.
**I used an organic, whole wheat pasta to make it healthier.
13Remove a cup of the pasta water and set it aside for possible use in the pesto.
Drain pasta and place in a bowl with 2-3 tablespoons of butter; toss to coat.
14Place pasta on plate, add shredded chicken and pesto, and top with toasted walnuts. Enjoy!