Yield: 4 servings
Ingredients:
8 oz (225 g) pasta (penne, fusilli, or your choice)
2 tablespoons olive oil (for cooking chicken)
1 pound (450 g) boneless, skinless chicken breasts
Salt and pepper, to taste
2 cups fresh spinach leaves
1/2 cup fresh basil leaves
1/4 cup grated Parmesan cheese (plus more for serving)
1/4 cup walnuts or pine nuts (lightly toasted)
2 cloves garlic
1/3 cup olive oil (for pesto)
Juice of 1 lemon
Freshly cracked black pepper, to taste
Optional: cherry tomatoes and extra spinach for garnish
Instructions:
1. Cook the Pasta:
Boil Water: In a large pot, bring salted water to a boil.
Cook Pasta: Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.
2. Prepare the Grilled Chicken:
Season Chicken: Season the chicken breasts with salt and pepper on both sides.
Heat Oil: In a grill pan or skillet, heat 2 tablespoons of olive oil over medium-high heat.
Grill Chicken: Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from heat and let it rest for a few minutes before slicing.
3. Make the Spinach Pesto:
Blend Ingredients: In a food processor, combine the fresh spinach, basil, grated Parmesan, toasted nuts, garlic, lemon juice, and a pinch of salt.
Add Olive Oil: While blending, slowly drizzle in the 1/3 cup olive oil until the mixture is smooth and creamy. If the pesto is too thick, you can add a bit of reserved pasta water to reach the desired consistency. Taste and adjust seasoning with salt and freshly cracked black pepper.
4. Combine Pasta and Pesto:
Toss Together: In a large bowl, combine the cooked pasta and spinach pesto, tossing to coat the pasta evenly. If the mixture seems dry, add a little more reserved pasta water to loosen it.
5. Serve:
Plate the Dish: Divide the pasta among plates, top with sliced grilled chicken, and garnish with additional grated Parmesan cheese and any optional garnishes like cherry tomatoes or extra spinach.
Tips:
Nut-Free Option: You can omit the nuts or substitute with seeds (like sunflower seeds) for a nut-free version.
Veggie Variations: Add in roasted vegetables like bell peppers, zucchini, or asparagus for extra flavor and nutrition.
Meal Prep: The pesto can be made ahead and stored in the refrigerator for up to a week or frozen for longer storage.
Pasta with Spinach Pesto and Grilled Chicken is a vibrant and nutritious dish that's perfect for a quick weeknight meal or a weekend gathering. Enjoy the fresh flavors and satisfying combination!
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