Chicken-Sweet Potato Saute With Flaxseed Pesto

• 1/4 cup flax seeds
• 2 tablespoons Fresh lemon juice
• 2 each Garlic cloves, chopped
• 1/4 teaspoon salt, or to taste
• 1 1/2 cups fresh basil, packed
• 1 tablespoon Fresh rosemary or 1 tsp. dried
• 1/3 cup walnuts
• 1/4 cup Parmesan cheese, grated
• 5 tablespoons extra-virgin olive oil, divided
• 2 lbs sweet potatoes, about 2 medium, cut into 1/2-inch cubes
• 1 teaspoon dried thyme
• 2 lbs boneless skinless chicken breast, thinly sliced
• 1/4 teaspoon Crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1 handful Walnuts halves (optional garnish)
• 1 handful rosemary sprigs (optional garnish)

1. 1. Make pesto. Add flaxseeds, lemon juice, garlic, and salt to a blender or food processor and puree until flaxseeds are ground. It may take a little while, but make sure seeds are broken up. Add basil, rosemary, walnuts, and Parmesan and pulse several times until the herbs are chopped. With the machine running, pour 4 tablespoons of the olive oil through the feed tube until the mixture is well combined but still slightly chunky. Set pesto aside.
2. 2. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Saute sweet potatoes with thyme until browned and tender, about 15 to 20 minutes. Transfer to a bowl and tent with foil.
3. 3. Return pan to heat and add chicken, red pepper flakes, and black pepper. Saute until chicken is cooked through, about 8 minutes. Return sweet potatoes to skillet and stir in the reserved pesto. Cook until heated through, about 2 minutes. Garnish with walnut halves and rosemary springs if desired, and serve warm.

flax seeds, lemon juice, garlic, salt, fresh basil, fresh rosemary, walnuts, parmesan cheese, extravirgin olive oil, sweet potatoes, thyme, chicken breast, red pepper, freshly ground black pepper, handful walnuts, handful rosemary sprigs

Taken from www.epicurious.com/recipes/member/views/chicken-sweet-potato-saute-with-flaxseed-pesto-50178547 (may not work)