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Spinach Pesto Chicken
Servings: 4   |   Prep Time: 20 minutes

2 cups packed spinach leaves, stems removed
1/3 cup pistachios
1/3 cup olive oil
1 medium clove garlic, coarsely chopped (about 1 teaspoon)
1 teaspoon juice from 1 lemon
1/3 cup grated pecorino romano cheese
Kosher salt and freshly ground black pepper
1 1/4 pound chicken breast, chopped into 1-inch cubes
1 tablespoon butter
2 cups cooked spiral pasta

1. Add spinach, pistachios, olive oil, garlic, lemon juice, and 1/2 teaspoon salt to the work bowl of a food processor. Pulse until the spinach is roughly chopped, about 8 short pulses. Add cheese and continue pulsing until roughly chopped (you can hop more or less to taste), drizzling a little extra olive oil if pesto is too thick. Season to taste with salt and pepper and set aside.
2. Season chicken cubes with salt and pepper. Heat butter in a heavy skillet over medium heat until foaming subsides. Add chicken and cook, turning occasionally, until barely cooked through (check by cutting open a cube, it should be opaque all the way through), about 8 minutes.
3. Fill four bowls with an equal amount of cooked spiral pasta, then divide the chicken evenly between each bowl. Drop a generous dollop of pesto into each bowl and serve immediately.


Recipe Comments

Nov 11th 2013
Spinach pesto is a new one for me...I thought it was always made with basil although I suppose you could use either one. Looks like this would make a good lunch.
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