If you have the chicken, the spinach, and a few other things (apparently parm), then you are close to a spinach pesto chicken.
Process the spinach with some garlic, oil, parm, a bit of lemon juice, and some nuts. Pine nuts and walnuts are the clbuttic, but except for peanuts, anything should work. Peanuts might as well, but it would certainly be an expirimental recipe... DON'T over do the oil. Many restaurants make an overly oily pesto, and it doesn't add that much to the flavor. I make mine like a thin paste (very little oil), but most people like it a bit thinner. Also, a bunch or fresh parsley or basil would help. IMO pesto should be about the herbs and-or spinach, not the oil.
Now you can either bake or pan fry the chicken in this sauce. Or you can grill the chicken and cook the pesto in a saucepan and combine them later. Some pasta would go well with this. I usually serve an herb pasta with it. Cook the pasta, drain, pour some good oil into it (just enough to coat) and stir with your choice of herb, and maybe just a touch of parm or whatever. Fresh ground pepper is a good extra.
Then you can pan fry the carrots in butter, and add a few table spoons of orange marmalade when they star to brown. Once you add the marmalade, turn off the heat and stir until combined. A bit of ginger or parsley is good here as well.
Oddly enough, the carrots are probably the least healthy thing here, but they are good.
Dean G.
