Pasta with Chicken, Vegetables & Spinach Pesto
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Serve this almost no-cook dish in spring or summer—it's chockful of fresh flavors, with grape tomatoes and red onion tossed with a verdant lemon-flecked spinach pesto.
Ingredients
1 lb. pasta
2 tbsp. roasted almonds
1 small clove garlic
1 tsp. lemon zest
4 oz. baby spinach (about 4 cups)
2 tbsp. olive oil
2 tbsp. grated pecorino or Parmesan
Kosher salt and pepper
1 pt. grape tomatoes
1 1/2 c. shredded rotisserie chicken
1/2 small red onion
Instructions
Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot.
Meanwhile, in a food processor, pulse the almonds, garlic and lemon zest until finely chopped. Add the spinach, oil, pecorino and 1/8 tsp each salt and pepper. Purée until smooth, scraping down the sides of the bowl as necessary.
Toss the pasta with the pesto, adding some of the reserved cooking water if the pasta seems dry.
Add the tomatoes, chicken and onion to the pasta and toss to combine.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment