Light Pasta Pesto
Premium Olive Oil
3 oz Chicken Breast, grilled
1 Tbsp Yellow Onion, caramelized
½ tsp Garlic, chopped
1 oz Red Bell Peppers, seared
2 Tbsp Basil, julienned
2 oz Roma Tomato, diced
2 (1½ oz) ladles Vegetable Bercy
1 Tbsp Feta Cheese, crumbled
½ Tbsp Cilantro Pesto
½ tsp Salt & Pepper mix
1 oz Fresh Spinach
½ Tbsp Parm/Romano Cheese blend
Heat a non-stick saute pan, spray with olive oil spray.
Add chicken, onions, garlic and peppers, saute.
Add basil and tomatoes, saute.
Add bercy, feta and pesto, heat through.
Season with salt & pepper.
Drain and add pasta to pan, add spinach, toss to combine.
Be careful not to over-cook spinach.
Place in a pasta bowl, towering in the center.
Garnish with basil and parm/romano cheese blend.