Carrot Top Pesto Pasta with Juicy Chicken with Organic Valley

Ingredients

• 1 cup loosely packed carrot tops, tough stems removed
• 1 ½ cups fresh basil, large stems removed
• ⅓ cup toasted pine nuts
• ¾ cup Organic Valley® Grated Parmesan Cheese
• 2 tablespoons lemon juice
• 2 cloves garlic
• ½ teaspoon salt
• ½ cup extra-virgin olive oil
• ¼ cup water, or more as needed
• 1 pound penne pasta (or rotini, farfalle, etc.)
• 1 pound chicken breasts, cut into 1-inch pieces
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon Organic Valley® Unsalted Butter
• 1 medium onion, diced
• 1 cup carrots, peeled and diced
• 1 pint cherry tomatoes, halved