A down-home chicken with spinach pesto recipe that is rich, hearty, and oh so simple to make. Perfect for those late summer dinners when you don't want to spend a lot of energy cooking.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Stephanie Stiavetti
2cupspacked spinach leavesstems removed
1handfulfresh basil leaves
1/4teaspoonfreshly-ground black pepper
1/3cupgrated pecorino romano cheese
1 1/4poundchicken breastchopped into 1-inch cubes
2cupscooked spiral pasta
To the pitcher of a food processor add spinach, basil, pistachios, olive oil, garlic, lemon juice, lemon zest, salt, and pepper. Pulse a few times until the spinach leaves are broken up a bit.
Add cheese and continue pulsing until it's your preferred texture; some people like chunky pesto, others enjoy a creamier experience - both are wonderful. Add a little more olive oil if the pesto gets to be too thick, but dribble in just a teaspoon at a time so you don't overdo it. Feel free to add more basil, salt, or lemon juice if you prefer. There's no rules here! Just follow what tastes best to you.
Lightly salt and pepper the chicken cubes. Heat butter in a heavy skillet over medium heat and cook chicken on all sides until cooked through but still tender; the juices from the cubes should run clear when pierced with a fork.
Fill 4 bowl 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.