Chicken Pesto Pasta
Contains statutory allergens: Gluten, Milk / dairy
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Ingredients (10)
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Instructions (5)
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve a splash of pasta cooking water, then drain the pasta.
Toast the pine nuts in a dry frying pan over medium heat for 2 to 3 minutes until lightly golden and fragrant. Transfer to a small bowl to cool.
Cut the chicken breasts into bite-sized strips or pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 7 minutes until thoroughly cooked.
Halve the cherry tomatoes. Add the tomatoes and baby spinach to the pan with the cooked chicken, tossing gently for 1 to 2 minutes until the spinach has wilted.
Remove the pan from the heat. Stir in the drained pasta, green pesto, and finely grated parmesan, adding a small splash of the reserved pasta water if needed. Scatter toasted pine nuts over the top and serve.
