Can you believe that it is just about the end of July already?  Where has the time and the summer gone?  This recipe is perfect for summer as it is easy to make, doesn't take to long and won't heat up your kitchen.... So to me, who doesn't have a/c that is perfect.

Coconut Pesto Pasta with Chicken #CIC 

Each month I participate in Crazy Ingredient Challenge.  This challenge is about thinking outside of the box, taking two ingredients that may not seem to go together but somehow we make recipes that if I can say so myself are AWESOME.  I know for myself I have lots of fun thinking of how to make the ingredients go together.  Some months, like this month the ingredients seem very easy to pair up but other months it take much more imagination to put them together.

This month's ingredients are Coconut and Pesto.  Not so much of a challenge to make a recipe but I have to tell you a secret.... I have never had pesto (that I remember anyways).  After make this Coconut Pesto with Kale, I am now a fan.  I can't wait to use this pesto in other recipes.

I could have stopped at the pesto as it used both the ingredients but decided to use the pesto in making a dinner, so I added some pasta, chicken and vegetables.  This recipe even tasted good cold (yep I eat most of meals cold, as I have to take pictures of it you know).

Coconut Pesto with Kale

Ingredients: (makes about 1/2 cup pesto)

1 cup fresh basil

1 cup kale

1/2 tsp sea salt

1/8 cup coconut oil (melted)

2 cloves garlic chopped

1/8 cup toasted California Walnuts

1/4 cup fresh grated Parmesan Cheese

Directions:

In food processor, add basil, kale and sea salt, process until smooth.

Slowly add coconut oil and mix well.

Add garlic and California Walnut and continue to mix until smooth.

Stir in grated Parmesan Cheese

You can make the pesto as you get everything else ready for this dish, cook your pasta and make your chicken.

Coconut Pesto Pasta with Chicken

Ingredients:

8 oz pasta (about 2 cups) - I used whole wheat penne

1/2 pound chicken ( you can always use more if you want) cut in bite size pieces

1 tbsp lemon juice

salt and pepper

1 tbsp coconut oil

2 tbsp sundried tomatoes

1/8 cup sliced onions

1/4 cup mushrooms

1/4 cup pesto

Directions:

Squeeze lemon juice over chicken. add salt and pepper to taste over chicken.

In skillet, add coconut oil and heat over medium high, add chicken and cook until brown on all sides.

While chicken is cooking, cook pasta as directed on container. 

Once chicken is done, add mushroom, onions and sundried tomatoe and saute until vegetables are soft.

Drain pasta and add to chicken mixture.

Stir in pesto.

Serve immediately, prior to serving sprinkle with Parmesan Cheese.

Cooks Note:  You don't have to use lemon with your chicken but I felt that it the dish more flavour.  I did make a pound of chicken when I made the chicken and added more lemon, great for leftovers or you can add all the chicken to this dish.  Add more vegetables if you want..  
I think I am going to make a panini with the leftovers (can't wait for tomorrow)

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