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CHICKEN PAN FRIED IN AVOCADO OIL TOPPED WITH PESTO AND SERVED OVER A SALAD WITH STRAWBERRIES

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT
CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA’S GF)
AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN.  LAY ON A RACK UNTIL READY TO
SERVE.



PESTO: In a food
processor, chop 
2 cups basil and 6 garlic cloves. 
 Stream in 3/4c. olive
oil. 
Add 1c. parmesan cheese and 2 ounces pine nuts. 
ADD 1 TSP SALT
AND SOME FRESH PEPPER!



MAKE A SALAD WITH YOUR FAVORITE GREENS, STRAWBERRIES, CASHEWS, PARMESAN CHEESE AND WE USED ANNIE’S HONEY MUSTARD DRESSING! TOP WITH YOUR CHICKEN CUTLETS AND A DOLLOP OF PESTO!

Pesto & Chicken Tortellini Soup

A while back I made this Tortellini en Brodo soup, which is not only one of my favorites, but also a favorite of my mothers. I could seriously eat that soup at least once a week for the rest of my life and never get tired of it. Yes. It’s that good.

With spring in full swing and with fresh basil and pesto all around… I wanted to use the same basic idea from my Tortellini en Brodo in a more spring/summer friendly version of the soup.

Since my grandma managed to catch a cold that we have been passing around the house, and it was a bit gloomy this morning, I figured it would be a perfect day for some chicken soup.

Of course by the time we were done eating… the sun was burning brightly outside and the idle threat of rain had escaped us. Oh, well!

This soup is really easy to toss together, and while the process might look daunting, it really isn’t! I’d say from start to finish, it comes together in about 30 minutes or less.

Especially if you have the chicken already cooked up.

I cooked my chicken on my handy countertop grill with a little bit of pesto brushed over the top. But, any sort of cooked chicken would work just fine!

Pesto & Chicken Tortellini Soup
TheSkinnyFork.com

The Skinny:
Servings: 8 • Size: About 1 1/2 Cup • Calories: 311.2 • Fat: 10.2 g • Carb: 33.3 g • Fiber: 5.5 g • Protein: 21.3 g • Sugar: 3.7 g • Sodium: 912.3 mg

Ingredients:
1/2 Tbsp. Light Butter
1 Small Yellow Onion (1 C.), Chopped
8 C. Reduced Sodium Chicken Broth
2 C. Water
2 Tbsp. Skinny Pesto
1 Italian Cheese Rind (Optional, but delicious!)
18 Oz. Whole Wheat Cheese Tortellini (I used Buitoni.)
8 Oz. Boneless Skinless Chicken Breast, Cooked or Grilled & Chopped
Salt & Pepper to Taste
2 C. Fresh Baby Spinach
Fresh Grated Italian Cheese (Parmesan/Grana Padano.)

Directions:
Melt the butter over medium or medium-high heat in a large pot and add in the onion.

Cook for 8-10 minutes, stirring occasionally until the onions are becoming tender.

Once the onions are softened, add in the chicken broth, water, pesto and cheese rind (if using one.)

Increase the heat for medium-high and bring the soup to a boil.

When the soup reaches a boil, reduce heat back to low and add in the tortellini.

Season with salt & pepper to taste. Set to simmer and cook until al dente.

Once done, remove the cheese rind and add in the chicken and the spinach.

Stir to combine and allow the spinach to wilt slightly.

Garnish with cheese and serve right away!

topped mine with just a little bit more pesto too.

Skinny Pesto

Well… as skinny and simple as you can make it without losing any of that great distinct flavor.

I think I made my weight in pesto last summer when my basil plant outside was going growing like crazy. I love fresh basil, and what better to do with it than make some yummy fresh pesto with it?

Really. What better? 

Of course, my basil plant hasn’t grown out fully yet this year. So I started to think of alternatives to my usual full-on ‘basil pesto’ and ended up with some arugula!

I found that by using some arugula really spiced the pesto up, adding a natural peppery zing that wasn’t there before!

If you aren’t a fan of arugula, you can always swap it for more basil or even try some kale instead. 

Skinny Pesto
 
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 1 Tbsp. • Calories: 75.6 • Fat: 7.2 g • Carb: 0.4 g • Fiber: 0.1 g • Protein: 2.7 g • Sugar: 0.1 g • Sodium: 117.2 mg

Ingredients:
1/2 C. Fresh Basil Leaves
1/2 C. Arugula
1/4 C. Parmesan Cheese, Grated or Shredded
1 Garlic Clove
1 1/2 Tbsp. Extra Virgin Olive Oil
1/2 Tbsp. Water
Salt & Pepper to Taste

Directions:
This is another difficult recipe, ya’ll. Prepare yourself.

Toss everything into a blender or food processor and combine until the desired consistency is reached. 

Store leftovers in an airtight container in the fridge for 3-5 days.

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