Hello Friends! It’s been a while since I posted a recipe right? To those who are following me on
Instagram, thank you for reminding me.
Since we are celebrating Halloween, I decided to share with you my kids’ favorite spooky food. Funny thing is, I never imagined it as something freaky or even a Trick or Treating dinner staple. It is pesto sauce for crying out loud!
I can still remember the first time they saw this dish. They were so amazed because I was able to make a really “Spooky Pasta”. Was that even a compliment? Anyway, the color definitely caught their attention and imagination. The basil and spinach combo gave it a milder taste that the kids enjoyed. If you have a “veggie – phobic” one just like my Child #2, don’t even mention what the ingredients are. The name “Spooky Pasta” can do the trick. Green Eggs and Ham anyone?
This kid friendly dish is very easy to prepare and all the components can be made ahead of time. As you may know, pesto can be frozen and so is cooked chicken. So it is basically a reheat and serve type of dish. Just make sure that your pasta is al dente to prevent it from being mushy. Since it is also good at room temperature, it is an excellent lunch box idea. Oh, did I mention that it’s healthy too?
Happy Halloween!
– Roz
Ingredients:
1 lbs. cooked gluten free spaghetti
1/2 lb. chicken breast cut in to 1 inch cubes
1 1/2 tsp. extra virgin olive oil
1/4 cup pasta water (water used to cook the pasta)
Pesto:
1 tsp. minced fresh garlic (about 3 big cloves)
1 cup fresh basil leaves
1 cup fresh baby spinach
1/2 cup extra virgin olive oil (used the best that your budget can allow)
2 tsp. salt
1 tsp. ground black pepper
2 Tbs. canned cannellini beans (rinsed)
1/2 cup Daiya cheddar style cheese (if you can have dairy, use parmesan cheese)
1. Excluding the olive oil, put all the pesto ingredients in a food processor or blender.
2. With the machine running, slowly drizzle the olive oil.
3. Once everything is well incorporated, stop the machine and set aside.
4. In a heated pan, sauté the chicken in olive oil.
5. When the chicken is cooked through, add the pesto.
6. After 2 minutes, add the cooked spaghetti and toss until the pasta is well coated with the sauce. If the sauce looks dry, add a little of the cooking liquid from a pasta.
7. When the pasta feels warm, turn off heat.
8. Serve immediately.
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