adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spinach pesto spaghetti with grilled spiced chicken
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your weeknight dinner with chic pesto chicken pasta.
Ingredients:
  • 4 (about 200g each) chicken breast fillets
  • 60ml (1/4 cup) fresh lemon juice
  • 2.50 gm sweet paprika
  • 1 tsp dried oregano leaves
  • 1/2 red onion, finely chopped
  • 150g baby spinach leaves
  • 2 garlic cloves, finely chopped
  • 1 bunch fresh basil, leaves picked
  • 100g low-fat feta
  • 45g (1/3 cup) pecan halves
  • 40.00 ml finely grated pecorino
  • 60ml (1/4 cup) light and creamy evaporated milk
  • 80ml (1/3 cup) olive oil, extra
  • 500g spaghetti
Instructions:
  • Place the chicken in a glass or ceramic dish. Mix lemon juice, paprika, and oregano in a jug, then pour over the chicken. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
  • In a large frying pan over medium heat, heat oil. Sauté onion for 5 minutes until soft. Add spinach and garlic, cook for 1 minute until spinach wilts. Let it cool for 5 minutes, then transfer to a food processor.
  • Combine fresh basil, tangy feta cheese, crunchy pecans, and savory pecorino cheese with the spinach mixture. Blend until finely chopped. Incorporate evaporated milk and a touch of extra oil. Blend until smooth. Season to perfection with salt and pepper.
  • Boil spaghetti in salted water until al dente. Drain and return to the pan. Mix in the spinach pesto until well combined.
  • Preheat a chargrill to medium-high. Grill the chicken for about 4 minutes on each side until fully cooked. Slice the chicken against the grain before serving.
  • Plate the pasta mixture and chicken separately on each serving plate.

Similar Recipes