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Chicken Pesto Pasta

September 10, 2011

This KP original recipe comes together quickly for a great mid-week meal. It’s best with home-made pesto, but use jarred to save time. This served my family of 4 with no leftovers :)

1/2 box of bow tie pasta
1 bag fresh spinach, rinsed and chopped
2 boneless, skinless chicken breasts, cut into bite-size pieces
Garlic salt and freshly ground black pepper, to taste
1/2 cup pesto
3/4 cup white wine
2 teaspoons extra virgin olive oil (divided)
3 fresh garlic cloves, minced
1/2 cup sun-dried tomatoes, packed in oil, drained
1/2 cup freshly grated parmesan cheese


  • Cook pasta according to package directions. Drain and set aside.
  • While pasta is cooking, heat 1 teaspoon oil in a large skillet.
  • Add garlic and cook 1 minute.
  • Add spinach and stir and cook until spinach wilts (about 3 minutes).
  • Remove spinach from pan and keep warm. Wipe pan clean.
  • Add remaining teaspoon of oil to pan and heat on high heat.
  • Season chicken with garlic salt and pepper, to taste.
  • Add chicken to pan and brown 6 minutes, stirring often.
  • Add wine to pan and bring to a boil.
  • Cook 4 minutes to reduce.
  • Stir in pesto, sun-dried tomatoes, cooked spinach, and cooked pasta.
  • Cook 3 minutes over medium heat until heated thru.
  • Sprinkle with parmesan and serve right away.
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