Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into strips
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 12 oz whole grain penne
  • ½ cup reserved pasta cooking water
  • 1 tbsp olive oil
  • ½ cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • ¼ cup shaved parmesan cheese

Instructions:

  1. Season the chicken strips with garlic powder, salt, and pepper. Heat olive oil in a grill pan over medium-high heat. Grill the chicken for 5–7 minutes per side until it reaches an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup of the starchy pasta water before draining the noodles in a colander.
  3. Return the drained pasta to the pot or move to a large skillet over low heat. Stir in the basil pesto and half of the reserved pasta water. Toss continuously until the sauce becomes velvety and clings to the pasta.
  4. Fold in the halved cherry tomatoes and baby spinach until wilted. Stir in the rested grilled chicken and any accumulated juices. Add remaining pasta water if the sauce is too thick.