Pesto pasta with chicken, peas, and snap peas

If you need more green vegetables in your diet, then you absolutely must try this dinner.  I used chickpea pasta to reduce the carbs and even my kids gobbled this up. I made a nut free pesto due to my sons allergy, but normally I make a pistachio pesto that would work here too.

Ingredients:

Pesto-

2 cups basil

4 cups spinach

2 lemons juiced

¼ cup shredded parmesan

3 tablespoons basil pesto

Pasta-

1 chicken breast cubed

1 tablespoon basil olive oil

1 tablespoon Italian seasoning

1 bag frozen peas

1 cup snap peas

4 garlic cloves

8 ounces chickpea rotini

Shredded/grated parmesan for topping

Directions:

1. Bring a large pot of salted water to a boil.
2. Meanwhile drizzle olive oil and Italian seasoning over chicken. I grilled my chicken for 10 minutes stirring it a few times.
3. Add basil, lemon, and spinach to a food processor.  Pulse to chop.  Add olive oil and parmesan cheese.
4. Heat a large nonstick pan over medium low heat and cook peas, snap peas, and garlic.
5. Cook pasta according to package directions.
6. Add chicken, pasta, and pesto mixture to the peas and mix to combine.
7. Sprinkle with additional parmesan cheese.
8. Enjoy!