CREAMY CHICKEN PESTO PASTA

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Step 1

Sautee the onions and mushrooms with avocado oil and some salt pepper

Step 2

Season two boneless, skinless chicken thighs with salt, pepper, garlic, and Italian seasoning (even amounts of each seasoning, if you prefer to measure, mix each seasoning in a small bowl in bulk then use enough to completely cover each side of the chicken).In the same pan give them a quick sear on each side and finish them off in an air fryer at 375 for 10 minutes

Step 3

While the chicken is cooking, start cooking your high protein pasta in a separate pot.

Step 4

In the same pan used to sear the chicken, cook the minced garlic over medium heat for about 2-3 minutes, reduce heat to the lowest setting and add basil and the rest of the pesto sauce ingredients. The goal is to lightly warm up the sauce ingredients here. Transfer to a blender and blend until completely smooth.

Step 5

Chop cooked chicken into small pieces. Add the cooked pasta to a mixing bowl, pour over the pesto sauce, and toss in the chopped chicken thighs, and mix