Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 12 oz whole wheat or chickpea penne pasta
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3/4 cup basil pesto
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1/4 cup reserved pasta cooking water
  • 1 tbsp fresh lemon juice
  • 2 tbsp toasted pine nuts

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Reserve 1/4 cup of the pasta water before draining the rest.
  2. Heat olive oil in a skillet over medium-high heat. Season chicken cubes with salt and pepper, then sear for 5–7 minutes, stirring occasionally, until edges are golden brown and centers are opaque.
  3. Reduce the skillet heat to low. Toss in the cooked pasta, basil pesto, and reserved pasta water. Stir continuously for 1–2 minutes until the sauce is smooth and glossy.
  4. Fold in the baby spinach and Parmesan cheese. Stir for 30 seconds until spinach begins to wilt. Remove from heat immediately.
  5. Drizzle with lemon juice and sprinkle with toasted pine nuts before serving.