Carrot Top Pesto Pasta with Juicy Chicken

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Bright, herbaceous and packed with flavor, this recipe is a delicious way to use every part of the carrot while creating a vibrant, nutrient-rich dish. The savory, slightly earthy pesto pairs beautifully with tender, perfectly seared chicken. A perfect balance of sustainability and flavor, it will be an instant favorite for any occasion.

15 min Prep20 min Cook35 min Total

15 min Prep•20 min Cook•35 min Total

8 Servings

15 min Prep20 min Cook35 min Total

15 min Prep•20 min Cook•35 min Total

8 Servings

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Ingredients

Carrot Top Pesto

1 cup loosely packed carrot tops, tough stems removed
1 ½ cups fresh basil, large stems removed
⅓ cup toasted pine nuts
2 tablespoons lemon juice
2 cloves garlic
½ teaspoon salt
½ cup extra-virgin olive oil
¼ cup water, or more as needed

Pasta and Chicken

1 pound penne pasta (or rotini, farfalle, etc.)
1 pound chicken breasts, cut into 1-inch pieces
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 medium onion, diced
1 cup carrots, peeled and diced
1 pint cherry tomatoes, halved

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Directions

Carrot Top Pesto

- Select a step number to highlight that step.

In a large food processor or high-powered blender, add carrot tops, basil, pine nuts, Organic Valley® parmesan cheese, lemon juice, garlic and salt. Pulse to begin to breakdown the pesto ingredients.
Tips
- How to toast pine nuts: Place pine nuts in a dry sauté pan over low-medium heat and continuously stir until golden brown and fragrant.
As the food processor is running, slowly pour in the olive oil, then water. Scrape down sides of the food processor, as needed. If needed to reach desired consistency, add more water one tablespoon at a time. Set aside.
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Pasta and Chicken

- Select a step number to highlight that step.

Cook pasta according to package directions. Set aside.
In a bowl, toss together chicken with garlic powder, salt and pepper.
In a large high-sided sauté pan, heat olive oil over medium-high heat. Add chicken in a single layer (cook in batches, if needed). Cook until lightly browned, about 8-10 minutes on each side or until internal temperature reaches 165 F. Remove from pan.
Turn down pan to medium heat. Melt Organic Valley® Unsalted Butter and sauté onion and carrots, until onions are translucent, and carrots are fork tender. Add the cherry tomatoes until warmed through. Next, add the chicken, pasta and carrot top pesto. Mix and cook until warmed through.
Top with Organic Valley® Parmesan cheese, toasted pine nuts and crushed red pepper flakes, if using, and enjoy!
Tips
- Enjoy this dish warm or chilled.

Tips

For leftovers, store in an airtight container in the refrigerator for 3-5 days.
Reheating instructions for stovetop: Heat pan with a little water, add the pasta and toss until warmed through.
Reheating instructions for microwave: Use a microwave safe dish, cover with a damp paper towel, and heat in 30 second intervals, stirring in between to prevent uneven heating.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Carrot Top Pesto

- Select a step number to highlight that step.

In a large food processor or high-powered blender, add carrot tops, basil, pine nuts, Organic Valley® parmesan cheese, lemon juice, garlic and salt. Pulse to begin to breakdown the pesto ingredients.
Tips
- How to toast pine nuts: Place pine nuts in a dry sauté pan over low-medium heat and continuously stir until golden brown and fragrant.
As the food processor is running, slowly pour in the olive oil, then water. Scrape down sides of the food processor, as needed. If needed to reach desired consistency, add more water one tablespoon at a time. Set aside.
Show all step-by-step photos

Pasta and Chicken

- Select a step number to highlight that step.

Cook pasta according to package directions. Set aside.
In a bowl, toss together chicken with garlic powder, salt and pepper.
In a large high-sided sauté pan, heat olive oil over medium-high heat. Add chicken in a single layer (cook in batches, if needed). Cook until lightly browned, about 8-10 minutes on each side or until internal temperature reaches 165 F. Remove from pan.
Turn down pan to medium heat. Melt Organic Valley® Unsalted Butter and sauté onion and carrots, until onions are translucent, and carrots are fork tender. Add the cherry tomatoes until warmed through. Next, add the chicken, pasta and carrot top pesto. Mix and cook until warmed through.
Top with Organic Valley® Parmesan cheese, toasted pine nuts and crushed red pepper flakes, if using, and enjoy!
Tips
- Enjoy this dish warm or chilled.

Tips

For leftovers, store in an airtight container in the refrigerator for 3-5 days.
Reheating instructions for stovetop: Heat pan with a little water, add the pasta and toss until warmed through.
Reheating instructions for microwave: Use a microwave safe dish, cover with a damp paper towel, and heat in 30 second intervals, stirring in between to prevent uneven heating.