Spinach Pesto Chicken Pasta

Ingredients 

1 Box of Spaghetti 

12 oz Spinach 

1 onion, chopped

3 cloves garlic, minced 

1/2 Cup EVOO

1/4 Cup water

Salt and Pepper

Feta cheese

1-1.5 lb Boneless Chicken Breasts 

Directions

1. Combine spinach, onion, garlic, EVOO, salt and pepper and water in food processor. 

2. Brown chicken in skillet and set aside once cooked. 

3. Boil pasta for no more than 5 minutes. Drain all but 1.5 cups of pasta water. Combine pasta, reserved pasta water and spinach pesto in deep sauce pan. Reduce down by a 1/3. 

4. Serve hot with chicken atop pasta and garnish with feta cheese. Add salt and pepper to taste. 

Curried Chickpea Salad

Ingredients

• 1 (15.5 oz.) can chickpeas, drained and rinsed
• 1 garlic clove, minced
• 1/2 teaspoon curry powder
• 1 green pepper, chopped (or 1 stalk celery)
• 1/4 cup red onion, finely chopped
• 2 tablespoons yogurt (or mayo)
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Directions

1. In a medium size mixing bowl combine chickpeas, garlic, curry powder, green pepper, onion, yogurt, lemon juice, cilantro, salt and pepper to taste.