Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
29
High
Nutrition per serving
Calories721.8 kcal (36%)
Total Fat34.2 g (49%)
Carbs57.5 g (22%)
Sugars2.4 g (3%)
Protein43.5 g (87%)
Sodium436.3 mg (22%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Season the chicken breasts or tenders with about 1/2 teaspoon of salt and a pinch of pepper on both sides.
Step 2
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until fully cooked, about 6-7 minutes per side. Ensure the internal temperature of the chicken reaches 165°F (75°C). Once cooked, remove from the skillet and let it rest for a few minutes before slicing.
Step 3
While the chicken is resting, cook the pasta according to the package instructions until al dente. Drain and set aside.
Step 4
In the same skillet, warm the store-bought pesto sauce over low heat. You can add a splash of olive oil to loosen it up if needed.
Step 5
Once the pesto is warmed, add a handful (about 2 cups) of fresh spinach leaves to the skillet. Toss them with the pesto sauce until they begin to wilt.
Step 6
Add the cooked pasta to the skillet and toss to coat the pasta, along with the wilted spinach, with the pesto sauce.
Step 7
Slice the cooked chicken and arrange it on top of the pesto pasta.
Step 8
If desired, you can also add about 1/2 cup of halved cherry tomatoes to the pasta and cook for a minute or two until they soften slightly.
Step 9
Serve the pesto pasta with chicken and spinach in bowls, topped with grated Parmesan cheese and fresh basil leaves.