chicken with kale & spinach pesto with toasted walnuts

How To Make chicken with kale & spinach pesto with toasted walnuts

• 1

  Prep kale: cut away center stem, and rinse thoroughly.
• 2

  Prep spinach: thaw, and squeeze out excess liquid.
• 3

  In a large pot, bring slightly salted water to a boil.
• 4

  Place kale in water and let blanch for 1 1/2 minutes.
• 5

  Remove kale and either immerse in cold water or run under cold water; drain well.
• 
  6

  In 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.
• 7

  Pulse 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.
• 8

  In medium-large pot, bring slightly salted water to boil.
• 9

  Place chicken in water and boil 15-20 minutes, making certain it's completely cooked. Let cool.
• 10

  Using two forks, shred the chicken; set aside.
• 11

  Heat a small saucepan and add the chopped walnuts; toast for about 2 minutes. Set aside.
• 
  12

  Bring 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.
• 13

  Remove 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.
• 14

  Place pasta on plate, add shredded chicken and pesto, and top with toasted walnuts. Enjoy!
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