Pesto Chicken Rigatoni

Servings: 4

Ingredients:

• 2.5 cups Rigatoni (uncooked)

• 3 cups Kale Leaves

• 1/2 cup Basil Leaves (chopped)

• 3 tbsp Lemon Juice

• 1/4 cup Olive Oil

• 1/2 cup Parmigiano Reggiano (finely grated, more for garnish)

• 1/4 cup Sunflower Seeds

• 1 Yellow Onion (medium, chopped)

• 2 Garlic (cloves, finely chopped)

• 1 lb Chicken Thighs (boneless, skinless, sliced)

Directions:

• Cook the pasta according to the package directions.

• In a food processor add the kale, basil, lemon juice, oil, parmesan cheese, and sunflower seeds. Blend until a creamy pesto forms. Set aside.

• Heat a large non-stick pan over medium heat. Add the onions and garlic, stirring for two minutes. Add a splash of water as needed to prevent sticking. Add the chicken and continue cooking for six to eight minutes or until the chicken is cooked through.

• Add the kale pesto and the pasta to the pan. Toss to combine.

• Top with extra parmesan cheese, if desired. Enjoy!

Nutritional Info:

• Protein: 36g

• Fat: 27g

• Carbs: 46g

• Fibre: 5g

• Cals: 567