Pasta, Pesto and Chicken.

I apologize for my limited posting this week .  Life can be hectic when you get home from vacation to find your first floor flooded because of a separated water pipe.  Creamed corn will be posted next week - I PROMISE - it is currently buried under stacks of stuff that had to be moved.  For tonight, it is pasta with homemade pesto.  You can use baby or standard spinach and it serves 4.  

    4 Large Garlic Clove            1/2 Tsp Pepper

    5 Cups Spinach                    4 Tbl olive oil, divided

    3/4 Ounce Fresh Basil.        8 Oz Tri Color Pasta

    1/4 Cup Walnuts.                 1 Lb Chicken Breast

    1/2 Tsp Salt.                        1 Tbl Oregano

Pulse garlic in food processor until minced. Add spinach, basil, walnuts, salt and pepper; pulse until chopped. With motor

running, slowly add 3 tablespoons of the oil; process until mixture forms a paste.

Cook pasta according to package directions.  Meanwhile, heat remaining 1 tablespoon oil in large deep skillet over medium-high heat until hot. Add oregano and sauté until fragrant.  Cube chicken and cook until done.  Add chicken and pesto to pasta, stir to

coat well.

Per Serving: 383 Cal (47% from Fat, 37% from Protein, 16% from Carb); 37 g Protein; 21 g Tot Fat; 3 g Sat Fat; 12 g Mono Fat;

17 g Carb; 12 g Fiber; 1 g Sugar; 505 mg Calcium; 9 mg Iron; 585 mg Sodium