Chicken Pesto Pasta

"This is a very green recipe and a great way to sneak in extra veggies as the pesto sauce is made with spinach and I often use a "hidden veggie" tri-color pasta. Add in sun-dried or chopped fresh tomatoes if your tastes run that way. I will often times plan this meal ahead and make extra chicken at a previous meal and then slice it thin and store for this recipe. Serve with garlic bread and a fruit salad."
 
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photo by Baking Barb photo by Baking Barb
photo by Baking Barb
photo by Baking Barb photo by Baking Barb
photo by Baking Barb photo by Baking Barb
Ready In:
40mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • In the bowl of a food processor combine, basil, spinach, 1/3 cup pine nuts, garlic, and olive oil.
  • Pulse a few times to combine all ingredients.
  • Scrape down the sides and then let run for a minute or two until you get a nice thick sauce.
  • Remove to a large bowl and gently fold in parmesan, adding salt and pepper to taste.
  • Bring a large bowl of salted water to a boil and cook pasta according to package directions. Drain, reserving 1/2 cup pasta water for the pesto.
  • While pasta is cooking, sauté mushrooms in 1 teaspoons oil and a small amount of salt.
  • When they have rendered their water but it hasn't evaporated yet, add the chicken to warm it up (if made ahead).
  • Add the reserved pasta water to the pesto sauce and stir gently.
  • Toss the pesto, pasta, chicken, mushrooms, and remaining pine nuts until pasta is fully coated with sauce.
  • This recipe is easily cut in half but if you want to make the full batch of pesto simply put half in a freezer safe container before adding the cheese and top with a very thin layer of olive oil and freeze for a later use.

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