High-Protein Italian Lunch Bowl 41

Ingredients

• 4 oz whole wheat pasta
• 10 oz skinless chicken breast
• 1 cup fresh basil leaves
• 1 cup baby spinach leaves
• 1 garlic clove
• 2 tbsp grated Parmesan cheese
• 2 tbsp pine nuts
• 1 tbsp lemon juice
• 2 tbsp olive oil
• salt
• black pepper

Instructions

1. 1.Cook whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. 2.While pasta cooks, season chicken breasts with salt and pepper.
3. 3.Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Cook chicken breasts for 5-6 minutes on each side or until cooked through and no longer pink inside. Remove and let rest, then slice thinly.
4. 4.In a food processor, combine fresh basil leaves, baby spinach, garlic, grated Parmesan, lemon juice, and 1 tablespoon pine nuts. Pulse while drizzling in 1 tablespoon olive oil until smooth. Season with salt and pepper to taste.
5. 5.In the skillet, add cooked pasta, sliced chicken, and pesto. Toss together over low heat until well combined and warmed through.
6. 6.Serve pasta topped with extra grated Parmesan and a sprinkle of pine nuts.