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Prep 30min
Total30min
Servings4
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Ingredients
2
chicken breasts
6
cups baby spinach, divided
1/4
cup sliced almonds
1/4
cup freshly grated parmesan cheese
2
cloves garlic
1/3
cup extra-virgin olive oil
2
ribs celery, chopped
1
can (14.5 oz) cannellini beans, drained and rinsed
1/2
cup cherry tomatoes, sliced in half
2
pinches coarse salt and freshly ground pepper
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Steps
1
Bring a pot of salted water to a boil. Add the chicken and boil until cooked all the way through, 20 minutes. Transfer to a plate or boil and let cool. Once cooled, shred with your fingers.
2
In the meantime, place 2 cups spinach in a food processor. Add the almonds, cheese, garlic, salt and pepper. Pulse a few times. With the motor running, add the oil in a thin stream.
3
Toss pesto with shredded chicken. Add the celery, beans and tomatoes. Give another toss.
4
Serve chicken pesto mixture over the remaining 4 cups of spinach, equally divided onto 4 plates.
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No nutrition information available for this recipe
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