Mar 10, 2012

Chicken Pesto Minestrone

* 4 cups baby spinach
* 1 cup fresh basil leaves
* 1/4 cup slices almonds (or whole)
* 3 cloves garlic, chopped
* 1/4 cup freshly grated parmesan cheese, plus more for garnish
* 1/4 cup extra-virgin olive oil
* pinch of coarse salt and freshly ground pepper
* 5 cups chicken stock
* 1 cup small pasta shells
* 1 rotisserie chicken, shredded
* 2 roma tomatoes, chopped
* 1/2 bunch asparagus, ends trimmed and sliced into 1-inch pieces

Toss the spinach, basil, almonds, garlic, parmesan, salt and pepper into a food processor. With the motor running, add the oil in a thin stream, until you get a pesto consistency.

Bring the chicken stock to a light boil. Add the pasta shells and cook 1 minute. Add the chicken, pesto, tomatoes and asparagus. Simmer another 5 minutes until the pasta is al dente and the asparagus is crisp-tender. Taste. Need more salt? Toss in a pinch.

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