Sometimes I find dinner time can be a battle between what I want and what everyone else likes. Am I alone in this? I happen to be a big fan of pasta. I mean who isn’t, right? My husband is 50-50 on pasta. Certain dishes he loves like goat cheese lasagna, my mom’s pasta salad, white cheddar mac n’ cheese, or our favorite creamy dill pasta salad. Otherwise he’s rather ho-hum about it. Which means he’s always a little let down when he sees it on the menu for the week. That leads to me feeling a little deflated when it’s something I was excited about. Blah!
Half of it is just realizing what it is my family does and does not like about dishes. I happen to love alfredo sauce but my husband doesn’t. But he is a huge fan of pesto so I figured I would try one last time making an alfredo dish this time mixing in some kale pesto into the mix.
And guess what- it was a HUGE hit! I get the added bonus of including the dreaded kale into dinner (HUZZAH!) and not having the dreaded let down of disappointing the masses when it comes to dinner. Okay so maybe I’m being a bit melodramatic about the whole thing but it’s what goes on in my head.
- ⅓ cup olive oil
- 2 cups firmly packed kale leaves, removed from stem
- ½ cup pine nuts
- ½ cup grated parmesan cheese
- 4 garlic cloves
- ¼ tsp salt
- More olive oil as needed
- 1 lb cooked chicken, cut into bite sized pieces
- 1 pint cherry tomatoes, halved
- 1 lb fettucine, cooked according to package directions
- 1 bottle alfredo sauce
- Mix all pesto ingredients in a food processor. Cover and process, blending until smooth adding additional olive oil as needed about 1 tsp at a time. Stop and scrape sides as needed.
- Note: If you don't have or want to use kale go ahead and use basil or spinach or a mixture as desired.
- Pour pesto over chicken and toss to coat.
- Note: Use leftover cooked chicken for even faster preparation.
- Combine alfredo sauce and cooked pasta. Add chicken and tomatoes. Toss to combine and serve with additional parmesan cheese if desired.