Description
A delicious and comforting pasta dish that combines chicken, pesto, and fresh vegetables for a flavorful meal.
Ingredients
Scale
- 8 ounces Pasta (penne or fusilli)
- 2 cups Cooked Chicken (or tofu/chickpeas for vegetarian option)
- 1 cup Pesto Sauce
- 1 cup Cherry Tomatoes, halved
- 2 cups Fresh Spinach
- 1/2 cup Grated Parmesan Cheese
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8-10 minutes).
- Prepare the Chicken: Shred or dice the cooked chicken.
- Mix in the Pesto: In a large bowl, combine hot pasta with pesto sauce.
- Add the Veggies: Toss in cherry tomatoes, fresh spinach, and cooked chicken.
- Cheesy Goodness: Sprinkle in grated Parmesan cheese and toss until well combined.
- Taste and Adjust: Season with salt and pepper as needed.
- Plating Up: Serve in bowls, topped with additional Parmesan and drizzled with olive oil.
Notes
This dish can be served warm or chilled as a pasta salad. Feel free to adjust ingredients based on availability and preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken, pesto, pasta, quick meal, weeknight dinner