Spinach Pesto Pasta With Chicken


1 Bunch of spinach, tough stems removed
1 Cup of packed fresh basil leaves
3 Tablespoons of pine nuts
1 Garlic clove, peeled
½ Teaspoon of salt
6 Tablespoons of extra-virgin olive oil (plus a little extra for drizzling)
1 Packet of pasta (short, spiral, elbow)
2½ Cups of roasted chicken, finely shredded, at room temperature
Some parmesan cheese, sliced very thinly or grated




Cook the pasta in a large pot of salted water until al dente. At the same time, in a food processor, combine the spinach, basil, pine nuts, garlic, and ½ teaspoon salt. With the machine running, add the oil in a slow and steady stream. Pulse until smooth. Next, drain the pasta (but keep ¼ cup of the pasta liquid) and put it back in the pot off the heat. Immediately add the pesto and chicken, and stir to combine thoroughly. Moisten with two tablespoons of the pasta water liquid (or more, if desired) and serve immediately, drizzled with a touch of olive oil and topped with the cheese and extra salt to taste.

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