Simple Pesto Pasta with Grilled Chicken | Dinner Recipe

A quick delicious dinner under 25 minutes of spinach and basil pesto, juicy grilled chicken, and whole wheat spaghettini. It's a wholesome and healthy meal and a joy to eat.


  • 1 cup baby spinach 
  • 1 cup fresh basil 
  • 1 garlic clove
  • 2 tbsp pine nuts
  • 1/3 cup extra virgin olive oil 
  • 1/4 cup parmesan cheese
  • 1 chicken breast cut into strips 
  • 8 oz. pasta
  • Salt and pepper 
  1. Bring some water to a boil and in the meanwhile place your spinach in a strainer. 
  2. Once the water comes to a boil, drain it over the spinach. This will help cook the spinach. 
  3. Next, transfer your spinach into a bowl with ice-cold water. 
  4. Drain and squeeze out excess moisture from the spinach and transfer into a food processor or blender.
  5. Add in the rest of the ingredients except the parmesan cheese into the food processor or blender, and blend to a smooth paste. 
  6. Transfer your pesto into a separate bowl and manually mix in the parmesan cheese. Taste and adjust for salt. 
  7. In a large pot, bring water to a boil for the pasta. Once the water comes to a boil, and in a generous pinch of salt and add in the pasta. Cook as per package directions. 
  8. In the meanwhile, heat a pan on medium heat and season your chicken with salt and pepper on both sides. Once your pan gets hot, add in some oil and cook your chicken strips for 2-3 minutes per side or until cooked. 
  9. Put aside once cooked. 
  10. Once your pasta is cooked, drain the pasta and bring it back to the pot. Add in your pesto and stir well. Then, add in the chicken and serve hot. 
  11. Optional: You can reserve some of the pasta water and add it to your dish to adjust the consistency of the pesto. 


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