Add this to your dinner rotation this week! All you need is a few simple ingredients, one of them being one of my favorite kitchen staples – @kettleandfire bone broth. Shop bone broth through this link using code PUMPANDCRUNCH at checkout to save $$$
1 lb pesto marinated chicken breast (OR regular breast and toss in a few tbsp of pesto)- I got mine pre-marinated from Trader Joes
2-3 tbsp pesto
2 cups dry pasta
4 cups Kettle & Fire Chicken Bone Broth
1 bag fresh spinach
1/2 lemon, juiced
Salt & pepper to taste
Sauté red onion and minced garlic in avocado oil in a skillet over medium heat for 4-5 min.
Dice marinated chicken breast (OR regular breast and toss in a few tbsp of pesto) and add to the skillet with onion and garlic. Add another 2 to 3 tablespoons of pesto, to your liking, and cook the chicken for about 8-10 min.
Add dry pasta, @kettleandfire chicken bone broth, the juice from lemon, and a pinch of salt & pepper.
My method to cook this - stir, then cover and cook for about five minutes. Stir again, cover and cook another five minutes. Repeat until the pasta is tender and the liquid has been absorbed into the sauce.
If your liquid is absorbed before your pasta is cooked, add a bit more water or bone broth.
A few minutes before serving, I added one whole bag of fresh spinach and wilted it into the sauce. Salt and pepper to taste, serve, and enjoy!