Description
Indulge in a delightful dish of Pasta with Spinach Pesto and Grilled Chicken, a perfect blend of flavors and textures that will tantalize your taste buds. This recipe combines the freshness of spinach pesto with the savory grilled chicken, creating a satisfying and wholesome meal.
Ingredients
Scale
Pasta:
- 8 oz pasta of choice (penne, fusilli, or spaghetti)
Spinach Pesto:
- 2 cups fresh spinach leaves (packed)
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- juice of 1/2 lemon
Grilled Chicken:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil (for grilling)
- salt and pepper to taste
Garnish:
- extra grated Parmesan and chopped spinach or basil for garnish (optional)
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
- Grill Chicken: Season chicken breasts with salt and pepper and grill or pan-sear over medium heat until cooked through. Let rest for 5 minutes, then slice thinly.
- Make Spinach Pesto: Combine spinach, basil, Parmesan, pine nuts, garlic, salt, pepper, and lemon juice in a food processor. Pulse until finely chopped. Slowly drizzle in olive oil until smooth.
- Combine: Toss cooked pasta with pesto, adding pasta water as needed. Top with grilled chicken slices and garnish with Parmesan or herbs.
- Serve: Serve warm and enjoy!
Notes
- You can use rotisserie chicken or leftover grilled chicken for a quicker option.
- Swap spinach with kale or arugula for a different flavor profile.
- Store leftover pesto in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg
