Whole30 Recipe: Prosciutto Wrapped Pesto Chicken Pasta

There are two parts to this recipe since I couldn't find compliant pesto. First up is the Whole30 walnut pesto recipe, although I tweaked it a bit (of course).

1/2 cup walnuts (make sure these are compliant)
3 cloves garlic
2 cups packed basil leaves
2 cups spinach leaves
splash of lemon juice
3/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper

Heat dry skillet over medium-high heat. 
Toast walnuts in pan for 1-2 minutes, until lightly browned, shaking frequently.
Combine walnuts and garlic in a food processor and pulse until crumbled. 
Add basil and spinach and pulse until combined. 
Add lemon juice. 
While food processor is on (low speed if you have the option), slowly add olive oil until all ingredients are fully blended. 
Add salt and pepper and pulse a few more times to combine. 
Use within 2-3 days (fridge) or store for up to 9 months (yeah right, it's too delicious) by freezing in containers or ice cube trays. 

Once you have that made, or if you were able to find compliant pesto, you can start with the main dish! The original recipe is here, but I altered this one a bit too. 

Ingredients (make sure all are compliant for Whole30)
1 lb fresh, raw chicken tenders
8 slices prosciutto
4 tbsp olive oil
1/2 c pesto
1/4 c coconut milk
1 crown broccoli, chopped
2 zucchini, noodled
salt and pepper

Place a large skillet over medium heat. 
Use 2 tbsp olive oil to saute the broccoli for about 5 minutes, stirring often. 
Remove, set aside.
Take the chicken tenders (typically about 8 in a package) and tightly wrap each in one piece of prosciutto.
Warm the rest of the oil in the skillet and sear chicken for 1-2 minutes on each side. 
Reduce heat to low. 
Stir in the pesto, coconut milk and broccoli, making sure each piece of chicken is coated in the sauce. 
Put a lid on the skillet and simmer for 15-20 minutes.
Serve with zucchini noodles, on a salad, or eat it by itself!

Because of the coconut milk, the sauce gets really thin, so use as much or as little as you want when you're dishing up. This is a bit of a time-intensive recipe because almost the entire recipe is active time, but it's worth it! Let me know if you try it and what you think!