“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.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In the bowl of a food processor combine, basil, spinach, 1/3 cup pine nuts, garlic, and olive oil.
  2. Pulse a few times to combine all ingredients.
  3. Scrape down the sides and then let run for a minute or two until you get a nice thick sauce.
  4. Remove to a large bowl and gently fold in parmesan, adding salt and pepper to taste.
  5. 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.
  6. While pasta is cooking, sauté mushrooms in 1 teaspoons oil and a small amount of salt.
  7. When they have rendered their water but it hasn't evaporated yet, add the chicken to warm it up (if made ahead).
  8. Add the reserved pasta water to the pesto sauce and stir gently.
  9. Toss the pesto, pasta, chicken, mushrooms, and remaining pine nuts until pasta is fully coated with sauce.
  10. 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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