Fall is finally arriving here in Los Angeles.

We’ve dipped down into the low 70’s, rather than the typical low 80’s, and I couldn’t be more excited!

Fall makes me crave warm, comforting dishes.

Roasted meats, creamy pastas, squash of all kinds, and freshly baked bread.

Fall is such a fabulous time!

These slow-foods can take hours to make, so I have some quick & easy comfort-food recipes up my sleeve.

This is one of them 🙂

Sunflower seed pesto pasta with shredded chicken.

I mean, chicken & pesto are always a hit!

This is a 30-minute meal everyone will love.

Simply pan cook some chicken breasts in a mixture of olive oil and butter, shred into yummy morsels, & toss with some freshly cooked pasta.

Blend together a whole bunch of fresh basil, garlic, sunflower seeds, parmesan cheese, and extra virgin olive oil for a fragrant herbaceous pesto & mix it all together.

Finish with a sprinkle of freshly grated high quality parmesan cheese & flaky maldon sea salt & eat it up!

Sunflower seeds are an awesome alternative to expensive pine nuts.

It’s not authentic, but it still tastes fab. Walnuts & almonds work here as well!

I love to balance this rich bowl of pasta with some veggies.

Pan sautéed zucchini, a simple side salad, or any other fresh produce you enjoy makes a perfect complement.

It’s a great way to round out the meal & fill up with nourishing veggies.

Health Tip:

• Basil is an amazing natural antibacterial. It contains a variety of natural oils that kill pathogens such as E. coli, Listeria, and S. aureus, which are common causes of food poisoning. Some researchers/anthropologists believe that humans began cooking with herbs and spices because of their antimicrobial properties. Since they helped us stay well, we developed a taste preference for them and continued to work them into our local cuisines.

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Sunflower Seed Pesto Chicken

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Servings: 4

Ingredients

• 2 large boneless skinless chicken breasts
• Freshly cracked salt & black pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3/4 lb dried spaghetti pasta
• 2 packed cups fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup roasted unsalted sunflower seeds
• 4 cloves garlic
• 1 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Flaky Maldon sea salt, for serving

Instructions

1. Bring a large pot of salted water to a rolling boil.

2. Meanwhile, season the chicken breasts with salt & pepper. Add the butter & olive oil to a medium skillet over medium-high heat until the butter is melted. Swirl the pan to coat evenly and add the chicken breasts. Cook 6-8 minutes on each side, until the outside of the breasts are golden and the chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the skillet to a plate, and let cool.

3. As the chicken cools, add the spaghetti to the pot of boiling water & cook according to package directions.
4. While the pasta cooks, make the pesto. Place the basil, parmesan cheese, sunflower seeds, garlic, olive oil, salt, & pepper in a small food processor. Blend until smooth.

5. When the pasta is done cooking, drain & place in a large serving bowl. Shred the chicken breasts into bite sized strips and add to the bowl with the pasta. Pour the pesto over top & mix well by tossing with 2 large forks.

6. Plate each individual serving, sprinkle with extra cheese, fresh cracked pepper, and flaky maldon sea salt. Enjoy with a nice side salad.