Chicken with Sun-Dried Tomato Almond Pesto Farfalle Recipe

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes can reduce calories and canned tomatoes are more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and cheaper alternatives can provide similar flavor.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds are lower in calories and peanuts are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is more budget-friendly.

Toast almonds in a pan over low heat, watching carefully to avoid burning, then set aside.

Add sun-dried tomatoes to a food processor, using the California brand.

Add toasted almonds and one large garlic clove to the food processor.

Add fresh basil and blend for about 30 seconds.

Slowly add olive oil to the mixture and blend until combined, then season to taste and set aside.

Prepare brussels sprouts by adding olive oil, salt, and pepper, mixing well.

Place seasoned brussels sprouts in a 425°F oven for about 25 to 30 minutes until they have a nice dark char.

Cook farfalle pasta according to package instructions, then drain.

Season chicken tenderloins with salt and pepper, then add olive oil to a hot pan and cook until golden brown.

In a large bowl, combine cooked pasta with the prepared pesto, then add the roasted brussels sprouts and cooked chicken, stirring well to combine.

Top with fresh basil, olive oil, and parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens