Ingredients

The following ingredients have 4 Servings
  • 12 oz. pasta
  • 1/4 cup salted pasta water (reserved)
  • 1 lb. chicken breast (diced)
  • 1 tbsp olive oil
  • 12 oz. grape tomatoes
  • 2 garlic cloves (minced)
  • 1/3 cup shredded mozzarella or parmesan cheese
  • 1/3 cup pine nuts
  • 2 small garlic cloves
  • 1 cup spinach
  • 2 cups basil
  • 1 tsp lemon juice
  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese (freshly grated)
  • 1/4 tsp salt

Instruction

  • Preheat oven to 400°.
  • Cook the pasta in a large pot of salted water and reserve 1/4 cup of the pasta water before draining.
  • While the pasta is cooking, make the pesto: Add the pine nuts, garlic, spinach, basil, lemon juice, parmesan, and salt to your food processor and blend. With the motor still running, pour the olive oil in through the top and pulse until smooth; set aside.
  • Next, heat the olive oil in a large, oven-proof skillet over medium heat, then add the chicken and cook it until it's golden brown, about 5 minutes. Add the garlic and tomatoes to the skillet and sauté for 2 minutes. Remove the skillet from the heat.
  • Add the cooked pasta, along with the pasta and HALF of the mozzarella cheese and stir to combine. Now, add the pasta water to thin out the pesto.
  • Sprinkle the remaining cheese overtop, then place a lid on the skillet and put it in the oven for 10 minutes until the cheese is melted. Add salt and pepper to taste, along with red pepper flakes (optional) and enjoy!