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Ingredients
Scale
- 12 oz. pasta (your choice)
- 1/4 cup reserved salted pasta water
- 1 lb. chicken breast, diced
- 1 tbsp olive oil (plus extra for cooking)
- 12 oz. grape tomatoes, halved
- 2 garlic cloves, minced
- 1/3 cup shredded mozzarella or parmesan cheese (divided)
- 1/3 cup pine nuts
- 2 small garlic cloves
- 1 cup fresh spinach
- 2 cups fresh basil
- 1 tsp lemon juice
- 1/4 cup olive oil
- 1/4 cup freshly grated parmesan cheese
- 1/4 tsp salt
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Blend pine nuts, garlic, spinach, basil, lemon juice, parmesan, and salt in a food processor.
- Slowly drizzle in olive oil while processing to achieve a smooth pesto.
- Sauté diced chicken in olive oil until golden brown.
- Add minced garlic and grape tomatoes, cooking for another 2 minutes.
- Combine cooked pasta with chicken and half of the mozzarella in the skillet.
- Gradually add reserved pasta water to adjust the pesto consistency.
- Top with remaining mozzarella and bake at 400°F for 10 minutes.
Notes
Reserve pasta water before draining to adjust the pesto consistency.
Using fresh herbs significantly enhances flavor.
Adjust garlic according to taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 4
- Sodium: 680
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 36
- Cholesterol: 85