Serves 4
20 min
Spinach Pesto Chicken
Recipe GLPR86f9b16bac4b91
A vibrant and quick Italian-inspired dish featuring tender cubed chicken breast tossed with a fresh spinach and pistachio pesto, then combined with cooked spiral pasta. Ready in just 20 minutes, this elegant main course balances earthy spinach, creamy pistachios, and tangy pecorino romano for a restaurant-quality meal at home.
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Ingredients
2 cups packed spinach leaves, stems removed
1/3 cup pistachios
1/3 cup olive oil
1 medium clove garlic, coarsely chopped
1 teaspoon fresh lemon juice
1/3 cup grated pecorino romano cheese
Kosher salt to taste
Freshly ground black pepper to taste
1 1/4 pounds chicken breast, cut into 1-inch cubes
1 tablespoon butter
2 cups cooked spiral pasta
Directions
Combine the spinach, pistachios, garlic, lemon juice, and olive oil in a food processor or blender. Pulse until the mixture is chunky-smooth (not completely puréed), then stir in the grated pecorino romano cheese. Season generously with kosher salt and freshly ground black pepper. Set the pesto aside.
Cut the chicken breast into 1-inch cubes and season them lightly with kosher salt and black pepper.
Heat the butter in a large skillet over medium-high heat. Once melted and foaming, add the chicken cubes in a single layer.
Cook the chicken without moving it for 3 to 4 minutes until the bottom is golden, then stir and continue cooking for another 4 to 5 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.
Remove the skillet from the heat and add the spinach pesto to the chicken, stirring well to coat evenly.
Fold in the cooked spiral pasta until everything is well combined, then divide among four plates and serve immediately.
