The night started with the intention to make some pesto from the basil I brought home from the CSA. Here’s the delicious dish that ended up on our plates:

Tomato Pesto Chicken Pasta

1 lb ground chicken

olive oil

salt and pepper

2 cups packed fresh basil leaves

2 tbsp pine nuts

1 tomato

2 cloves garlic

1 tbsp tomato paste

Cook the chicken in a skillet with a drizzle of olive oil until almost cooked through. While this is cooking, place basil, pine nuts, garlic and about 2 tbsp oil in the food processor. Process finely. Add this to the chicken with one chopped tomato and add salt and pepper to taste. Stir in tomato paste. If it looks a little dry, drizzle a little more olive oil. Serve over pasta of your choice. Cheese optional!

We really enjoyed this. We had Swiss chard and some grapes to round out the meal. Filling, light and yummy!