• 4 oz. pasture-raised chicken breast
  • 2-3 oz. pasta (any type) - uncooked
  • 2 oz. of arugula 
  • 1 tablespoon of toasted almonds
  • 4 oz. of lemon juice
  • 1 garlic clove
  • 1 oz. of peas - frozen
  • salt and pepper - to taste


Add arugula, toasted almonds, lemon juice, garlic and peas to a food processor. Blend until smooth, then salt to taste.


  1. Bring large pot of salted water to a boil. Add the pasta and cook for 10 minutes or follow directions on pasta container. Reserve 1/2 cup of cooking water and then drain. 
  2. Season chicken with salt and pepper.
  3. Heat 1-2 teaspoons of oil in a large non-stick skillet over medium heat. Add seasoned chicken and cook until browned, about 1-2 minutes on each side.
  4. Turn heat to low and add pasta, pesto and reserved cooking water. Then salt and pepper to taste.