Spinach Pesto (Aka Spanakopita Pesto) Pasta With Paprika Grilled

“From the Closet Cooking Blog”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb pasta (whole wheat penne)
  • 2 chicken breasts (pounded thin)
  • 2 teaspoons paprika (hot and smoky)
  • salt and pepper
  • spinach, pesto (aka spanakopita pesto, see below)
  • 1 handful walnuts (toasted)
  • 1 handful feta (crumbled)
  • Spinach Pesto (aka Spanakopita Pesto)
  • 1 cup Baby Spinach (packed)
  • 14 cup fresh herb (chopped, I used a combination of parsley, dill and mint)
  • 1 clove garlic
  • 2 tablespoons walnuts (toasted)
  • 14 cup feta
  • 3 tablespoons olive oil
  • lemon juice
  • salt and pepper

Directions

  1. Start cooking the pasta as directed on the package.
  2. Season the chicken with the paprika, salt and pepper.
  3. Grill the chicken until it is cooked all the way through, about 5-7 minutes per side.
  4. Drain the pasta, reserving some of the water and toss the pasta with the pesto and the reserved pasta water.
  5. Slice the chicken, serve it on the pasta and garnish with the walnuts and feta.

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