Creamy Chicken Pesto (meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1-pound penne pasta | For vegan: use vegan pasta |
| 4 cups Fresh Basil | Or 2 cups Fresh Spinach and 2 cups Fresh Basil, Washed and trimmed |
| 2 ½ pounds meatless chicken | Cut into thin small strips, season with salt and pepper |
| 1 cup Parmesan cheese | For vegan: use vegan Parmesan cheese |
| 1 cup fat free evaporated milk | For vegan: use vegan cream cheese |
| ½ cup olive oil | |
| ½ cup pine nuts | |
| 4 cloves garlic | Washed, peeled and minced |
| ½ teaspoon salt | |
| ½ teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare pasta according to manufactures directions. Drain. | |
| 2 | Heat 1 T. oil in large skillet over medium high heat. Season chicken with salt and pepper. Brown chicken, 7-8 minutes per side. Set aside and keep warm. | Cook until internal temperature reaches 165°F for 15 seconds for pork |
| 3 | In a food processor combine, Parmesan cheese, olive oil, pine nuts, basil, garlic, and evaporated milk. Process until smooth. | |
| 4. | Pour pesto sauce over chicken. Toss to coat. Heat through. Stir in pasta and serve hot. |
