Chicken, Spinach & Pesto Pasta
Ingredients (serves 2):
2 free range chicken fillets
150g Penne pasta (or whatever your preferred pasta is)
1 white onion, diced
3 garlic cloves
2 handfuls of baby spinach
5 sun dried tomatoes diced, finely
2 tbsp. green pesto
1 mozzarella ball, chopped
50g grated parmesan
Rapeseed oil
Method:
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Boil the kettle. Put a saucepan on a low to medium heat with a little rapeseed oil in it. Finely chop the onion and the garlic and add to the pan. Slice the chicken fillets into strips and also add to the pan. Stir occasionally to ensure the chicken doesn’t burn and remove from the heat once golden brown and cooked through.
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In a separate pan add the water from the recently boiled kettle and a good pinch of salt. Add the pasta and bring to the boil, cook for 10-12 mins for dried pasta or 2-4 mins for fresh. Drain, then add the pesto, sun dried tomatoes, spinach and the contents of the other pan and give it a good mix in the pan.
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Serve piping hot topped with mozzarella and parmesan.
Toms Top Tips:
It’s always nice not having to spend a whole lot of money to get a flavoursome filling meal and this is a great example of just that. If you’re not a fan of green pesto, then you could always use red pesto (a tomato based pesto) instead, and add some finely chopped peppers and tomatoes. A nice Pinot Grigio would accompany this meal well, after all, when in Rome!