Basil Pesto and Spinach Chicken Pasta Recipe
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- 200 grams fusilli pasta
- 2 cups baby spinach
- 2 Tbsps. basil pesto
- 1 Tbsp. olive oil
- salt & pepper to taste
- 2 chicken breasts or rotisserie chicken pieces
Cook the fusilli pasta according to packet instructions.
Heat a non-stick pan, add the oil and cook the season breasts for roughly 4 minutes a side depending on thickness. Set aside. Or use Rotisserie chicken pieces and season them.
When the fusilli is cooked use a large carving spoon to remove the pasta into a bowl. Set it aside.
Turn the heat off and add the baby spinach to the pasta water for less than a minute. Just dip it in for a couple of seconds and remove it. Set it aside on a plate.
Add the basil pesto into the pasta and mix with a pair of tongs while you keep adding a little pasta water to keep it flexible and creamy.
Serve the pasta with spinach and chicken. Season to taste and a drizzle of olive oil.