Skillet Chicken Pasta Primavera

Prep: 15 / Cook: 20 / Total: 35 min. / Serves: 4

This is a quick, yummy meal. Enjoy!

INGREDIENTS:

2 Tbsp. extra-virgin olive oil, divided

1 lb. raw chicken tenders, cut into bite-size pieces

3 cloves garlic, minced

8 oz. angel hair pasta

4 cups chicken stock 

1/2 lb. asparagus, trimmed and cut into 2-inch pieces 

1/2 cup broccoli (or desired amount)

1/2 cup zucchini (or desired amount)

1/4 sweet white or purple onion (or desired amount)

1/2 cup mushrooms (or desired amount)

1 cup frozen peas

2 oz. cream cheese

1/2 cup finely grated parmesan cheese, plus more for serving

1 tsp. finely grated lemon zest

1 Tbsp. lemon juice

1/4 cup chopped, fresh basil, divided

Salt

Pepper

Red Pepper flakes (optional)

INSTRUCTIONS:

1. In 12-inch skillet, heat 1 Tbsp. oil over medium-high heat. Add chicken and cook, stirring occasionally, until cooked to a safe internal temperature of 165 degrees F. about 5 minutes. Remove from pan, set aside.

2. Return skillet to heat. Add remaining 1 Tbsp. oil plus garlic and onions and cook until translucent. Add pasta and stock. Bring to a boil; reduce to a hard simmer. Cook, stirring often, until pasta is partially softened, about 7 minutes. 

3. Add asparagus and vegetables. Cook, stirring often, until vegetables are cooked through, about 2 minutes. Add cream cheese, parmesan cheese, lemon zest, lemon juice and half basil; stir until creamy (pasta will absorb liquid as it sits).

4. Season with salt and pepper, to taste. Garnish with remaining basil. Serve, topped with additional parmesan. Refrigerate any leftovers. 

Spaghetti Squash Noodles with Cashew Basil Pesto

Ingredients:
1 Spaghetti Squash
1 clove garlic
1/2 cup raw organic cashews
1/4 cup raw pumpkin seeds
2 cups fresh basil
a little lemon zest
1 T. to 1 1/2 T. fresh lemon juice
1/4 tsp. salt
1/4 cup olive oil

Instructions:
1. Preheat oven to 400 degrees.
2. Cut squash down the middle and remove seeds. Put about 1 tsp. of olive oil in each half and spread it around with your fingers. Put the squash cut side down on a cookie sheet covered with parchment paper. Bake for 30-40 minutes.
3. Put garlic in food processor to finely chop.
4. Add all of ingredients except for the olive oil to the food processor.  Pulse it until slightly mixed then add the olive oil and continue to mix.
5. Once squash is cooked, scrape out the spaghetti noodles with a fork to keep the squash in a noodle type shape.
6. Gently stir the pesto in with the squash.
7. Dish up and eat. Delicious!!