Spinach Pesto with Chicken
- 1 lb boneless chicken breasts
- pasta of your choice
- 2 large handfuls of fresh spinach leaves (stems removed)
- 2 tablespoons olive oil
- 2-3 cloves garlic
- 1/3 cup pine nuts
- grated parmesan
- paprika
- salt and pepper
- 2-3 sun dried tomatoes (optional)
- slice the chicken breasts into half-inch-wide strips and sprinkle with salt and pepper.
- pan fry chicken in non-stick skillet or with a small amount of olive oil until cooked through.
- cook pasta according to package
- while pasta and chicken are cooking combine olive oil, spinach, garlic, cheese, paprika, nuts, salt and pepper in a blender or food processor. Blend until soupy, adding more spinach or oil as needed for desired consistency.
- toss cooked pasta and chicken with sauce
- slice tomatoes into thin strips and use as garnish