Man, I looooove pesto, and I have another super yummy pesto recipe for you today. The best part? You sneak in some super-food spinach in there, and it tastes so darn good that neither you nor your kids care! Plus, the chicken used in this recipe is rotisserie, so that eliminates some cooking time AND a dirty pan! Huzzah! The pesto, chicken, cheese, and tart tomatoes marry together for a quick dish you and your family will love!
1 pint grape tomatoes
1 tbsp extra virgin olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 tbsp extra virgin olive oil
2 c. cooked roasted (rotisserie) chicken
4 c. fresh baby spinach leaves
4 oz prepared pesto (I used 5 oz)
8 oz. thin spaghetti, cooked to package instructions (you could sub in whole wheat pasta)
Preheat your oven to 350° and place the grape tomatoes on a cookie sheet. Drizzle olive oil over the tomatoes and sprinkle with salt and pepper. Bake for 15-20 minutes, until the tomatoes have collapsed. Remove from the oven and set aside.
Cook the pasta according to the package instructions.
While the pasta is cooking, heat the 2 tbsp. of olive oil in a large pan over medium heat. Add the thinly sliced chicken and spinach and allow to cook until the spinach is wilted. Add the cooked pasta, pesto, and parmesan cheese. Toss gently to combine. Top with tomatoes.
Makes 4 servings.
Recipe brought to you by Picky Palate.
* Spread the yummm when you follow me on Pinterest.