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    Home » Chicken » Sunflower Seed Pesto Chicken Pasta

    Sunflower Seed Pesto Chicken Pasta

    Published: Nov 2, 2015 · Modified: Mar 19, 2022 by Erica Julson · This post may contain affiliate links · Leave a Comment

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    Sunflower Seed Pesto Chicken Pasta

    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.

    Pesto Chicken Pasta- made with sunflower seeds instead of pine nuts!

     

    Recipe

    Sunflower Seed Pesto Chicken

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    Prep5 minutes mins
    Cook30 minutes mins
    Total35 minutes mins
    Servings: 4
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    Ingredients 

    • 2 large boneless skinless chicken breasts
    • Freshly cracked salt & black pepper
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • ¾ lb dried spaghetti pasta
    • 2 packed cups fresh basil leaves
    • ½ cup freshly grated Parmesan cheese
    • ⅓ cup roasted unsalted sunflower seeds
    • 4 cloves garlic
    • 1 cup extra virgin olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • Flaky Maldon sea salt, for serving

    Instructions

    • Bring a large pot of salted water to a rolling boil.
    • 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.
    • As the chicken cools, add the spaghetti to the pot of boiling water & cook according to package directions.
    • 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.
    • 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.
    • Plate each individual serving, sprinkle with extra cheese, fresh cracked pepper, and flaky maldon sea salt. Enjoy with a nice side salad.
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    Erica Julson Profile Picture

    Hi, I'm Erica! Food & wellness lover, cooking enthusiast, and registered dietitian nutritionist. 

    My mission is to help you reclaim the joy of cooking at home by providing you with jaw-droppingly delicious recipes you'll want to make again and again.

    More about me →

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