1/2 cupeach lightly packed fresh coriander and parsley
1/3 cupunsalted peanuts
1/4 cupgrated Black Diamond Parmesan Cheese
1 tbsplemon juice
1 tsphot pepper sauce
1/3 cupLactantia Olivina Margarine
2 boneless, skinless chicken breasts, cubed
1/2 tspeach salt and pepper
4 cupsbaby spinach
4 cupshot, cooked plain or whole wheat linguine
1/4 cupchopped sun-dried tomatoes
1. 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.
2. 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.
August 1, 2016
Peanut Pesto Noodles with Chicken
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