Description
A vibrant and healthy Italian-inspired dish featuring tender pasta tossed in a fresh spinach and basil pesto, topped with juicy grilled chicken breasts. This easy weeknight meal combines wholesome ingredients and bold flavors for a satisfying and nutritious main course.
Ingredients
Scale
Pasta and Protein
- 12 oz pasta (penne, fusilli, or your choice)
- 2 grilled chicken breasts, sliced
Spinach Pesto
- 2 cups fresh spinach leaves
- ½ cup fresh basil leaves
- â…“ cup grated Parmesan cheese
- ¼ cup pine nuts or walnuts
- 2 cloves garlic
- ½ cup olive oil
- Juice of ½ lemon
- Salt and pepper to taste
Optional Garnish
- Extra Parmesan cheese
- Red pepper flakes
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta cooking water, then set aside the pasta warm.
- Make the Spinach Pesto: In a food processor or blender, combine fresh spinach leaves, basil, grated Parmesan cheese, pine nuts or walnuts, garlic cloves, lemon juice, salt, and pepper. Blend while slowly pouring in the olive oil until the mixture becomes smooth and creamy. Taste the pesto and adjust seasoning if necessary.
- Toss Pasta with Pesto: Place the warm pasta in a large bowl and add the prepared spinach pesto. Toss to coat evenly, adding the reserved pasta water a tablespoon at a time to loosen the sauce to your preferred consistency.
- Add Grilled Chicken: Top the pesto-coated pasta with the sliced grilled chicken breasts. Garnish optionally with extra Parmesan cheese and red pepper flakes for a touch of spice.
- Serve: Serve the pasta warm as a hearty and nutritious main dish perfect for any occasion.
Notes
- You can use rotisserie chicken for convenience if you prefer not to grill your own.
- Swap spinach with arugula or kale for a different twist on the pesto flavor.
- This dish works wonderfully served cold as a pasta salad, making great leftovers.
