 
Cook Time: 25-30 minutes
NOTICE: Cook time may vary depending on quantities requested.
|
| ½ cup |
each lightly packed fresh coriander and parsley |
125 mL |
| 1/3 cup |
unsalted peanuts |
75 mL |
| ¼ cup |
grated Black Diamond Parmesan Cheese |
60 mL |
| 1 tbsp |
lemon juice |
15 mL |
| 1 tsp |
hot pepper sauce |
5 mL |
| 2 |
cloves garlic |
2 |
| 1/3 cup |
Lactantia Olivina Margarine |
75 mL |
| 2 |
boneless skinless chicken breasts, cubed |
2 |
| ½ tsp |
each salt and pepper |
2 mL |
| 4 cups |
baby spinach |
1 L |
| 4 cups |
hot, cooked plain or whole wheat linguine |
1 L |
| ¼ cup |
chopped sun-dried tomatoes |
60 mL |
PREPARATION
- In a food processor, combine the coriander, parsley, peanuts, cheese, lemon juice, hot pepper sauce and garlic. Blend until finely chopped. In microwave, melt cup (60 mL) of the margarine; blend into pesto mixture. Set aside.
- Sprinkle chicken with salt and pepper. In a nonstick skillet, heat the remaining margarine over medium-high heat; cook chicken, stirring often, until browned and no longer pink inside. Add the spinach to the pan, tossing until wilted. Toss the pasta with the chicken mixture, reserved pesto mixture and sun-dried tomatoes until well combined.
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