Pesto Chicken & Vegetable Medley
Pesto Chicken & Vegetable Medley
4 Chicken Sausages
1 Zucchini
1/2 Cup Peas
1 Bunch Asparagus
2 Cups Lacinato Kale
Basil
2 Cloves Garlic
Salt & Pepper
2 Tbsp Olive Oil
Chop the zucchini and asparagus into bite-sized pieces
Blanch the asparagus and zucchini to partially cook and retain color. Bring a pot of boiling water to boil. Once boiling, add zucchini and asparagus. Cook for 5 minutes and then drain under cold water
De-stem the kale (saving the stems). Chop the kale leave into small pieces. Save the kale stems
Using the kale stems, make kale stem pesto. Per the recipe use 1 cup chopped kale stems. Use basil in place of 1/2 cup kale leaves as called for in the recipe.
In a sauté pan add the peas, asparagus, zucchini, kale, olive oil, and minced garlic
Remove the chicken sausage from casing or chop into bite-sized pieces
When the kale begins to wilt, add the chicken sausage and pesto
Cook for 7 minutes or until chicken is completely cooked through
Add salt and pepper to taste