Lemon Chicken with Creamy Pesto Pasta

Have you ever purchased anything in "bulk" when you only need a little?  You know - when you decide that really, it's just more economical to do it that way, because you're getting a better deal.  Right?  Well... that was certainly me late last week! - from that Margarita pizza on Friday night...  I grabbed a huge container full of basil instead of a little bundle.  It just seemed like it made more sense.  :)  At the time, at least...

I knew that I wanted to make pesto.  That wasn't a difficult decision.  Thankfully, it's not a difficult food to make.  Honestly, though, it has been about four years or so since I have made pesto, and after thinking about it for... oh... let's say... two seconds, I knew I was going to use walnuts and not pine nuts.  Let's just say, first of all, we have some and they should be used, and secondly, unless you own a palace... well, you just don't buy pine nuts that often.

I spent about 36 hours racking my brain for the "most creative ways" to use this pesto.  Let's just say... I guess I haven't quite succeed at being super creative and unique... but I don't think it was a disappointment in the end.  Alas, however!  There is enough pesto for a second recipe.  Don't worry!!!  My goal?  To not let you down!  :)

So... here's take one of the pesto adventure.

Homemade Pesto
4 cloves garlic
3/4 cup walnuts (you can also use pine nuts)
2 1/2 - 3 cups fresh basil, packed (or about 4 oz)
3/4 cup grated Parmesan
olive oil
salt & pepper

In a food processor (or a blender if you don't have one), combine garlic, walnuts, basil, and Parmesan cheese and blend.  Once the mixture has begun to form a paste, add about a 1/4 tsp pepper and 1/2 tsp salt.  Begin to blend again and slowly begin to pour the olive oil into the mixture.  Add olive oil until you reach your desired consistency.  Taste to see if it needs any more salt or pepper and add as necessary.

Creamy Pesto Pasta
1/2 of the pesto recipe
about 3 cups fresh spinach
1/3 or so olive oil
1-2 cloves garlic
1/2 - 1 cup heavy cream
1 box pasta (I used shells, cause they're fun!)
salt

Prepare pasta as directed.

In food processor or blender, combine pesto, spinach, extra garlic, and olive oil.  Blend until creamy and combined.

Drain pasta and put back into the boiling pot.  On medium-low heat, add enough heavy cream to lightly coat the pasta.  Add in spinach pesto and mix.  Season with extra salt if needed.

Serve!

Lemon Chicken

4 chicken breasts (cubed or sliced into 1/4" pieces)
2 large lemons (sliced very thinly) with juice their juice
1/4 cup olive oil
4-5 cloves garlic (crushed)
salt & pepper

Season chicken with salt and pepper on both sides.  On medium heat, warm skillet and olive oil.  Once heated, add in chicken and cook the first side for about 3-4 minutes.  Turn chicken, re-season if necessary, add garlic, and place lemon slices on top of chicken (as well as any excess juice from slicing).  Allow chicken to fully cook, about another 3-4 minutes, stirring lemons and chicken as needed.

Once chicken is fully cooked, remove from heat and serve with pasta.  (Serve with lemon slices if desired, or just the chicken).