Chicken Pesto Pasta with Greens

Ingredients

• 12 oz pasta (penne or fusilli)
• 1 lb chicken breast, diced
• 0.5 cup basil pesto
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Parmesan for serving

Method

1. Cook pasta in salted water according to package directions. Reserve 0.5 cup pasta water.
2. Sauté chicken in olive oil until cooked through (6-8 mins).
3. Add tomatoes and cook for 2 minutes until they start to soften.
4. Toss in cooked pasta, pesto, and spinach. Add reserved pasta water as needed to create a glossy sauce.
5. Serve immediately with a sprinkle of parmesan.

The Story & Tips

Chicken Pesto Pasta with Greens makes four servings of pasta, diced chicken, basil pesto, spinach, cherry tomatoes, olive oil, and parmesan in 30 minutes. The spinach is stirred in with the pasta and pesto at the end, so it wilts into the glossy sauce instead of needing a separate pan.

Reserve half a cup of pasta water before draining the pasta. After the chicken cooks through and the tomatoes begin to soften, toss in the pasta, pesto, and spinach; add the reserved water as needed so the pesto coats the ingredients without becoming greasy.

Serve immediately with parmesan and pair it with a simple seasonal side or fresh fruit. Refrigerate leftovers for up to three days and reheat gently with a little water. Sun-dried tomato pesto can replace basil pesto, while arugula or kale can be used in place of the spinach with the stated adjustments.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• basil pesto: Try sun-dried tomato pesto or even a creamy alfredo sauce for a different flavor profile.
• baby spinach: Use arugula for a peppery kick, or kale (sauté the kale with the tomatoes for a few minutes longer).
• chicken breast: Use chicken thighs for more flavor, or chickpeas for a vegetarian version.

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate for up to 3 days and reheat gently with a little water.