Description
A vibrant and healthy recipe featuring perfectly cooked pasta tossed in a fresh spinach and basil pesto, topped with juicy grilled chicken breasts. This dish combines the earthiness of spinach and nuts with the zest of lemon, creating a delicious and colorful meal perfect for a quick dinner or lunch.
Ingredients
Scale
Pasta
- 8 oz (225 g) pasta (penne, fusilli, or your choice)
Chicken
- 1 pound (450 g) boneless, skinless chicken breasts
- 2 tablespoons olive oil (for cooking chicken)
- Salt and pepper, to taste
Spinach Pesto
- 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
- Salt, to taste
- Freshly cracked black pepper, to taste
Optional Garnishes
- Cherry tomatoes
- Extra spinach leaves
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
- Prepare the Grilled Chicken: Season the chicken breasts on both sides with salt and pepper. Heat 2 tablespoons of olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for a few minutes before slicing.
- Make the Spinach Pesto: In a food processor, combine the fresh spinach, basil, grated Parmesan, toasted nuts, garlic, lemon juice, and a pinch of salt. Blend while slowly drizzling in 1/3 cup of olive oil until smooth and creamy. Adjust the consistency by adding reserved pasta water if necessary. Season with salt and freshly cracked black pepper to taste.
- Combine Pasta and Pesto: In a large bowl, toss the cooked pasta with the spinach pesto to coat evenly. Add more reserved pasta water if the mixture appears dry to achieve a smooth texture.
- Serve: Divide the pasta among serving plates, top with the sliced grilled chicken, and garnish with additional grated Parmesan cheese. Optionally, add cherry tomatoes and extra spinach leaves for garnish and extra color.
Notes
- To toast nuts, dry roast them in a pan over medium heat until fragrant and lightly browned, stirring frequently.
- Feel free to use any pasta shape you prefer such as penne or fusilli for best results.
- For a creamier pesto, adjust the olive oil and reserved pasta water gradually to your desired consistency.
- Leftover grilled chicken can be refrigerated and added to salads or sandwiches the next day.
- Use freshly squeezed lemon juice for the best bright flavor in the pesto.
