This restaurant-style chicken and pasta dish is beautifully seasoned with spinach and pesto sauce…and since it cooks in just one skillet, clean-up is a breeze!
Ingredients:
- 1/3 cup, plus 2 Tbs. extra-virgin olive oil, divided
- 2 chicken breasts (about a pound)
- 5 oz baby spinach
- 1 cup fresh basil leaves
- 1/4 cup pistachios
- 4 cloves garlic
- 1/4 cup freshly grated parmesan cheese, plus more for garnish
- 1 pound farfalle (bow tie) pasta
- 1/3 cup milk (less or more depending on how it looks!)
- coarse salt and freshly ground pepper
Instructions:
- Heat 2 Tbs. of the oil in a large sauté pan over medium-high. Season the chicken with salt and pepper on both sides and place in the pan. Cover with the lid and sear for 6 minutes on one side. Flip and sear 5 to 6 more minutes, or until cooked through. Remove the chicken from the pan and tent to rest. After a few minutes, chop the chicken into bite-sized chunks.
- In a food processor, place the spinach, basil, pistachios, garlic and cheese. With the motor running, add the remaining 1/3 cup of oil in a steady stream. If you need a little more for the consistency you like, ger fer ert. Season with salt and pepper and give another blitz.
- In the meantime, boil the pasta until al dente. Drain all but about 1/4th cup pasta water and return the pasta to the pot.
- To the pasta, add the pesto, chicken, and milk. Toss to combine it all. Give another pinch of salt and pepper if needed!
- Serve with more grated parmesan and a freaking mountain of garlic bread.
