Chicken Pesto Pasta

Prep time : 5 minutes | Cook time: 10 minutes | Makes 2 servings

WHAT YOU’LL NEED

• 400 grams whole wheat or spelt fusilli pasta

• 1/2 cup homemade pesto

• 1 bunch spinach

• 1/3 cup Kalamata olives, pits removed and cut in half

• 1/2 cup cherry tomatoes, halved

• 1/2 cup feta cheese, crumbled

• 2 chicken breast

• salt and pepper

INSTRUCTIONS

1. Prepare the Chicken: Use a meat mallet or rolling pin to gently flatten the chicken until it’s thin. Season both sides with salt and pepper.

2. Cook the Chicken: In a cast iron skillet, heat a drizzle of olive oil over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes on each side, or until fully cooked. Once done, remove from the skillet and slice into strips. Set aside.

3. Cook the Pasta: In a pot, bring salted water to a boil. Add the pasta and cook until al dente. Strain the pasta, reserving about 2 tablespoons of the pasta water, then return the pasta to the pot.

4. Add the Pesto: Stir in the pesto until the pasta is nicely coated. Toss in the spinach, olives, and tomatoes, mixing well.

5. Serve: Plate the pasta mixture and top with the sliced chicken and crumbled feta cheese.