Garlicky Pesto Pasta with Grilled Lemon Chicken
Created by: Kalemejules
For the Chicken:
- 2 chicken breast
- 1 juice of a lemon
- 1 garlic clove minced
- 1 tsp Italian seasoning blend
For the pasta:
- 9oz bag of Beet Generation garlic pasta
- ¼ cup your favorite (or homemade) pesto sauce
- 3 cups chopped kale
- 1 cup chopped green beans or zucchini
- 1 clove of Elephant Garlic (or 1 whole garlic)
- salt/pepper to taste
Let the raw chicken breast marinade in a Ziploc bag with above ingredients for about 1 hour in the fridge. If BBQing, drizzle olive oil and sea salt on separated Elephant Garlic cloves and wrap in aluminum foil. If using regular garlic, do the same, but do not separate cloves. Grill chicken until cooked through and grill garlic cloves until soft on the inside.
Boil salted water and cook pasta according to bag instructions. While the pasta is cooking sauté green beans in 1 tbsp of olive oil until almost browned. Add kale to green beans and cook until wilted. When the pasta is done cooking, drain, and return to pot. Mix the kale and green beans in with the pasta, along with ¼ cup pesto sauce.
Plate the pesto pasta with grilled lemon garlic chicken, 1 BBQ garlic clove, Parmesan cheese, and chili pepper flakes.