Happy Monday Loves!
Hoping everyone had a fun weekend. This week is a short week for me, as I am going camping up in Sonoma County this coming weekend. What more could I ask for as a pre birthday celebration: Wine, Family, Relaxation. I made this last week, it was going to be a whole different recipe, but somehow my fresh basil turned rotten super quickly, so I transformed my idea into a make shift ‘pesto’. The results were bright green and delicious! We were shocked at how filling it was. Hope you enjoy this recipe 🙂
Creamy Pesto Chicken w/ Riced Cauliflower
1/2 pound thick cut Bacon, diced
1 bag spinach
1 stem 🌿 basil
1/4 cup olive oil
4 garlic cloves
1 tablespoon lemon juice
10 oz mushrooms sliced
1-8oz package Green Valley Cream Cheese, lactose free
3 chicken breasts ,cut into bite sized chunks
1 teaspoon kosher salt
Onion powder, white pepper to taste
In a food processor add in cauliflower florets and pulse until chopped into rice like texture, set aside. In a large nonstick cook chopped bacon for about 12-15 minutes, until crispy, remove from pan, drain fat. In the same pan add in the mushrooms and 2 tablespoons water, cook for about 10 minutes, until mushrooms are soft and shrunk in size. Remove them to another bowl. In the same skillet add in the cubed chicken breasts, continue cooking till chicken is thoroughly cooked about 10-15 minutes. Sprinkle with kosher salt , onion powder and white pepper to taste.
While the chicken is cooking, it’s time to make the ‘pesto’. In a food processor blend, 1 stem basil, 4 cups baby spinach leaves, 4 cloves garlic, 1/4 cup olive oil, 1 tablespoon lemon juice until ‘Pesto’ texture. Next add in the cream cheese, mixing completely. Scoop in the creamy pesto mixture into the cooked chicken, add in mushrooms and bacon pieces, heat through.
While the ‘pesto’ is heating through in a separate pan heat 1-2 tablespoons olive oil and the diced cauliflower. Cook about 8 minutes until soft.
Serve pesto over a bed of riced cauliflower.