Spinach Pesto Chicken with Roasted Tomato Pasta
Grilled Chicken Pasta with Spinach Pesto and Oven-Roasted Tomatoes
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
2 cups cherry tomatoes, halved
1 tablespoon balsamic vinegar
12 oz penne or fusilli pasta
2 cups baby spinach
1/2 cup fresh basil leaves
1/3 cup toasted pine nuts
1/2 cup grated Parmesan cheese (or a dairy-free alternative)
2 cloves garlic
1/3 cup olive oil (for pesto)
Juice of 1/2 lemon
Directions:
Preheat oven to 400°F (200°C).
Spread cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil and balsamic vinegar. Season with salt and pepper. Roast for 20–25 minutes, until caramelized.
Meanwhile, cook pasta according to package directions. Drain and set aside.
While pasta cooks, season chicken breasts with salt and pepper. Grill or pan-sear over medium heat until cooked through, about 6-7 minutes per side. Let rest, then slice thinly.
In a food processor, combine spinach, basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth and creamy. Adjust seasoning as needed.
Toss the cooked pasta with the spinach pesto and roasted tomatoes. Plate and top with sliced grilled chicken. Garnish with additional basil or cheese if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4 servings