Lunch: Chicken Pesto a la Lisa

Recipe by Lisa Jolley "The true family-loved pasta dinner--fast and furious with flavor."

This recipe includes superfoods such as:

Chicken Breast, Nuts, Basil

Health benefits of Chicken Pesto a la Lisa

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/2 cup chopped sun-dried tomatoes
1 1/2 cups chicken broth
6 skinless, boneless chicken breast halves - cut into strips
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons cornstarch
3/4 cup prepared basil pesto
1/4 cup toasted pine nuts
1/4 cup chopped fresh basil
3/4 cup crumbled feta cheese
1 (16 ounce) package fusilli pasta
2 tablespoons grated Parmesan cheese

Instructions

Soak sun dried tomatoes in chicken broth.
Cook chicken in oil with garlic in a large skillet over medium heat until done.
Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.

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