Pasta with Spinach Pesto and Grilled Chicken

Pasta with Spinach Pesto and Grilled Chicken

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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