Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
45 mins
Bring water up to a boil. Chop the chard and chop the root vegetables. Now prepare the Chicken Parmesan. As soon as it is in the oven, start to sauté the veggies and boil the pasta. As those cook, make the pesto. When the pasta is done, drain and toss all of the veggies and pasta together. Serve with a piece of the Chicken Parmesan across the top.
This classic Italian dish is an absolute favorite of in our family. We change up the sauces, so this recipe is only the Parmesan breaded chicken. There are directions for baking or pan-frying. While a slice of mozzarella melted on top is common, we find the parmesan & breadcrumb crust is plenty. Bake this with an oven roasted homemade or your favorite store-bought marinara.
Do you miss pesto in the chilly winter months? Rainbow chard and other dark leafy greens are more readily available than basil and make an excellent pesto, too. We use the stalks in this dish as well for their crunchy almost-celery texture. Tossed with pasta and a few root vegetables, this vegan pesto dish is fabulous. If you love cheese, add a generous pinch of parmesan to the pesto and sprinkle a bit on at the end. Otherwise, this recipe is totally vegan.
