Chicken and Spinach Pasta

Ingredients

• 300 g penne pasta ((10.5oz))
• 2 teaspoons extra virgin olive oil ((notes 2))
• 2 medium boneless skinless chicken breasts, thinly sliced (or 2 cups shredded rotisserie chicken)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• 1/2 cup thickened cream (heavy cream)
• 2 tablespoons basil pesto ((notes 1))
• 2/3 cup finely grated parmesan ((60g))
• 4 big handfuls baby spinach (about 5 cups)

Instructions

1. 1

   FOR THE PASTA: Bring a large pot of salted water (notes) to a boil then add the pasta. Cook per package instructions. Before draining, reserve 1 cup of pasta water.

2. 2

   IF USING RAW CHICKEN BREAST: Heat 1 teaspoon of oil in a large non-stick frying pan or skillet over medium-high heat.

3. 3

   Add the thinly sliced raw chicken, salt and pepper. Stir well to combine, then cook for 4-5 minutes, turning every so often, until just cooked through and starting to turn golden.

4. 4

   Set aside in a warmed bowl.

5. 5

   FOR THE SAUCE: Cool the pan for a couple of minutes then, over medium heat add the rest of the oil to the pan. Now add the garlic and cook stirring for 1-2 minutes. Don't let it burn.

6. 6

   Add the chicken stock, cream and pesto. Mix well and let it come to a simmer.

7. 7

   Once simmering, add the parmesan and stir until melted through.

8. 8

   Add the spinach and cook for 1-2 minutes until starting to wilt.

9. 9

   COMBINE EVERYTHING: then add the cooked chicken and pasta. If the sauce is reducing too quickly add a little of the pasta water at a time, only as much as needed to keep a sauce consistency.

10. 10

    Once everything is added, stir well to combine and only cook for up to another minute or 2 until the sauce is clinging to everything.

11. 11

    Serve and top it with a sprinkling of black pepper and basil leaves.

12. 12

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