Green Pesto Chicken Pasta

I am back! Here I have a simple yummy recipe for those nights when you just feel like giving up. On dinner. I totally winged it and didn't even copy this one from anywhere. So here you go, it is healthy and leaves some leftovers for lunch as well!


Ingredients:

• 2 boneless skinless chicken breasts
• 1 bag of fresh spinach
• 1/2 bag of frozen green bean & carrot mix
• 2 tbsp pesto
• 1 tbsp margarine
• 3 cloves garlic
• 1 tbsp olive oil
• 2 tbsp herb and garlic cream cheese 
• 5 fresh kale leaves, torn into pieces

Directions:

1. Place a saucepan on the stove and put in the olive oil, turn heat on medium.
2. Mince the garlic, dice the chicken then add to saucepan.
3. While the chicken begins to cook, place a medium sized pot of water on the stove on high, for the pasta.
4. Add in spinach, green beans, and torn pieces of kale into the chicken garlic mixture.
5. Once the water has boiled in the pot, add in your favorite kind of pasta.
6. When the chicken is done cooking turn the burner off and place a lid on top until the pasta is finished.
7. Drain pasta, place back into the pot, then add margarine, garlic cream cheese and pesto.
8. Dump the chicken mixture into the pot of pasta, and mix well.
9. Serve hot with fresh grated parmesan!

These ingredients I had on hand, but you really can substitute any vegetables. Same with the pasta, you can use gluten free noodles or whole grain ones, it still tastes delicious! Today I felt like I didn't eat enough veggies so I made sure to add lots of greens to my dinner.


Hope you enjoy this as much as we did!