Description
A vibrant and nutritious dish featuring al dente pasta tossed with fresh spinach pesto and topped with juicy grilled chicken. Perfect for quick weeknight meals or weekend gatherings!
Ingredients
Scale
- 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
- Cook the Pasta:
- In a large pot, bring salted water to a boil.
- 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.
- Prepare the Grilled Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- In a grill pan or skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it 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.
- While blending, slowly drizzle in the 1/3 cup olive oil until smooth and creamy. Adjust the consistency with reserved pasta water if necessary. Season with salt and freshly cracked black pepper to taste.
- Combine Pasta and Pesto:
- In a large bowl, combine the cooked pasta and spinach pesto, tossing to coat the pasta evenly. Add more reserved pasta water if the mixture seems dry.
- Serve:
- Divide the pasta among plates, top with sliced grilled chicken, and garnish with additional grated Parmesan and optional garnishes like cherry tomatoes or extra spinach.
Notes
- Nut-Free Option: Omit the nuts or substitute with seeds for a nut-free version.
- Veggie Variations: Add roasted vegetables like bell peppers, zucchini, or asparagus for extra nutrition.
- Meal Prep: Pesto can be made ahead and stored in the refrigerator for up to a week or frozen for longer storage.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: main course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg