Fresh water peaches
Ingredients
– 1 Pound Chicken Breast – 2 Cups Arugula – 1 Cup Cherry Tomatoes, Cut in half – 16 Ounces Gluten-Free Pasta - Jovial Cassava Flour pasta works best! Pesto Sauce – 2 Cup Fresh Basil – ⅓ Cup Lemon Juice – ¼ Cup Mayo I used Primal Kitchen avocado oil mayo. – 2 Cloves Fresh Garlic, Grated – ½ Teaspoon Salt – ¼ Teaspoon Black Pepper
Fresh water peaches
– Start by patting dry chicken breast with a paper towel. Place on a pre-heated skillet with a little olive oil. Drizzle on lemon juice, and a sprinkle of salt and black pepper. Flip chicken after about 5-6 minutes.
Next, add all pesto sauce ingredients into a food processor or blender.
Blend until it's a smooth consistency.
Add pasta, chicken, arugula, cherry tomatoes, and pesto into a large bowl. Stir together until everything is evenly coated with the pesto. Set in refrigerator to chill.
– Generously salt the water when you add in the pasta. I find this gives the pasta a little more flavor as it's cooking! – Rinse the pasta after you drain it. I've found that rinsing it with cool water after you drain it helps to bring down the temperature before you mix the salad together. – Add olive oil to the pasta to avoid it sticking together and becoming a huge clump.
FRESH WATER PEACHES
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