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Recipe Of The Week: Chicken Pesto Pasta

I mean… just feast your eyes on this tasty delight – our newest recipe of the week via our bodacious guest food blogette, Jessica. It’s a chicken pesto pasta dish Ms. Thang made for a group of us giddy folk recently, and what can I say… it was perfection.  Read on for the recipe:

Hi everyone!  For my latest dinner party, I decided to make it a fresh Italian night.  I had had some amazing pasta with pesto a few months ago and I could not get it out of my head.

For appetizers, I put out amazing fresh burrata with marinated tomatoes, freshly sliced prosciutto and a baguette that I had the store cut for me in the slicing machine.

Everyone inhaled all of it!  I was surprised that anyone had room left for dinner but they managed.  The pesto with chicken is fresh and light and a wonderful quick meal to make for a group of friends.  Rachel’s Garlic Bread proved to be a tremendous hit as well! I hope you all enjoy this feast and let me know what you think!

Pasta with Fresh Pesto and Chicken:


2 cups of fresh basil
3/4 cup of pine nuts
1 clove of garlic
1 cup of parmesan cheese, grated
1/2 olive oil
Salt as needed

Put everything in a food processor and blend away!  Add salt as needed.


2 chicken breasts pounded (ask your butcher to pound it very very thin)
1 teaspoon of kosher salt
2 cloves of fresh garlic chopped finely
1 teaspoon of crushed red pepper flakes

Add all of the ingredients in a plastic bag and mush them all together.  Once you’ve made sure the chicken is completely covered, put the bag in the refrigerator and leave for 1 hour.  When you’re ready, heat a pan on the stove and cook the chicken thoroughly on both sides.

Cook the pasta as you’re preparing the pesto.  When the pasta is finished and drained add pesto and chicken and serve!

Rachel’s Garlic Bread

1 baguette sliced in half
6 garlic cloves
1/2 of olive oil
Salt as needed

Combine garlic and olive oil in the food processor and combine until it forms a paste.  Pour it onto the bread and cover both surfaces.  Wrap in tin foil and add it to a 350 degree oven for 20 minutes. Enjoy!


Thank you so much, Jessy poo!  If I may say so, dear friends and readers, I personally witnessed how easy of a recipe this was to make.  And let me tell you, it was packed with delicious flavor.  Try it out!


Guilt-Free Comfort Food: Turkey Chili and Vegan Cornbread

Ohhhhh, snap.  It’s holiday time, b*tches!  I love this time of year for so many reasons…  one being the fact that it’s totally acceptable to step into my elastic waistband pants and eat inordinate amounts of food.  Buh…  wait what?!  Mouth-watering comfort food that’s (gasp!) HEALTHY?  …POR SUPUESTO!

You can imagine my giddiness and intrigue when our sassy guest blogger, Jess, offered to treat me to a deeel-ish meal of turkey chili and vegan cornbread she was trying out.  I’ll let Chef-boy-ar-Jess take it from here!

Hi guys!!  Jess here.  First of all, I was so happy when Karrie and I came up with the idea of her coming to my house to make dinner one night for Covet Living.

I’d been wanting to concoct a turkey chili for years, but had never pulled the trigger.

After last night, I can safely say that chili is THE easiest thing you can make for a group.  It also got RAVE reviews!  So if you’re entertaining soon and want to keep it low-maintenance and low-key, chili is a great way to go.

I served the chili with the Vegan Cornbread below…  Yum.

As you can see by looking at both recipes towards the bottom of this post, all of the ingredients were wholesome, fresh and delicious.

The amazing cookies above (chocolate chip/potato chip!!!!!!!!) came from Betty and Denise at GRUB in Hollywood.  To be clear:  these are definitely fresh and delicious, but maybe not-so-much wholesome.  I hope you all enjoy it!


Jess Turkey Chili Recipe

  • 2 lbs of ground turkey (1 ¼ white meat, ¾ dark meat)
  • 2 onions
  • 3 cloves of garlic
  • 2 cans of 28oz diced tomatoes
  • 3 cups of water
  • 1 T of Kosher Salt
  • 1 tspn of white pepper
  • 1 tspn of garlic powder
  • 1 tspn of onion powder
  • 1 tspn of paprika
  • 1 tspn of cayenne pepper (more if you like things spicy like me)
  • 1 tspn of crushed red pepper flakes
  • ½ tspn of cumin
  • Shake of oregano
  • 2 cans of kidney beans
  • Glug of olive oil


  • Avocado
  • Tortilla strips
  • Green onion
  • Mexican blend cheese
  • Sour Cream
  • Jalapeño
  • Hot sauce


  1. Put the olive oil in your pot and warm.
  2. Add the onions and garlic and put the flame to medium.  Wait for the onion to become translucent – this will take a few minutes.
  3. Add the turkey meat to pot and cook until cooked through.
  4. Add the tomatoes, water, kidney beans and the rest of the spices.  The spices in this recipe are meant to be a guide of what to put in but go with your taste and personal preference.
  5. Put the burner to a simmer and allow 2 hours to cook through.

Vegan Cornbread

  • 2 T of ground flax seeds
  • 6 T of water
  • 1 cup of whole-wheat white flour
  • 1 cup of cornmeal
  • ¼ cup of sugar
  • 4 tspn of baking power
  • ¾ t of kosher salt
  • 1 cup of rice milk
  • ¼ cup of canola oil
  • 1 can of corn
  • Pinch of cayenne pepper and garlic powder


  1. Preheat oven to 425 degrees
  2. Spray 8 inch square baking dish with non stick cooking spray
  3. Bring water to a boil in a small saucepan
  4. Add the ground flax seed and reduce the head to medium low and simmer the ground flax in water for 3 minutes or until thickened, stirring occasionally.  Set aside.
  5. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, garlic power and cayenne until well combined
  6. Add the ground flax seed, rice milk, canola oil and corn to the dry mixture
  7. Beat until smooth.  If you are using a mixture keep it on the low setting.
  8. Put into baking plan
  9. Put into the over for 20-25 minutes.
  10. Let cool and serve!

Thanks Jess!  Here’s to a yummy – yet healthy-ish (!) – meal.