Photo: Pequeño mar, Wikimedia Commons, CC BY-SA 4.0

Chicken Pesto Pasta with Spinach

Name: Chicken Pesto Pasta with Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: North American
Ingredients: 600 g boneless skinless chicken breast, sliced; 300 g dry pasta, dry penne; 80 g basil pesto; 250 g cherry tomatoes, halved; 100 g baby spinach; 3¼ tbsp parmesan, grated; 2 tsp extra-virgin olive oil; ¼ tsp salt; ½ tsp black pepper

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A quick pesto pasta with seared chicken, cherry tomatoes and spinach, lightened with a little pasta water instead of extra oil.

600calories

48 gprotein
62 gcarbs
17 gfat
4 gfibre

per serving

Prep: 10 min
Cook: 15 min
Serves: 4
Cost: $4.10/serving

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Servings

Fit to my macros

g protein per serving

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Method

Bring a large pot of salted water to a boil over high heat.
Cook the penne for the time on the package, usually 10 to 12 minutes, until just tender. Save a mug of the pasta water, then drain.
While the pasta cooks, slice the chicken into strips and season with the salt and pepper.
Heat the oil in a large skillet over medium-high heat and cook the chicken for about 6 minutes, turning, until golden and 74°C (165°F) inside.
Turn the heat to low. Add the drained pasta, pesto, halved cherry tomatoes and spinach to the chicken.
Toss with 60 to 120 ml (1/4 to 1/2 cup) of pasta water until glossy and the spinach wilts. Serve topped with parmesan.