This dish is packed with so many flavors and fresh nutritious ingredients. It really feels like you are treating yourself to a pasta dish, even though it’s dominated by protein. That said, if you leave out the chicken completely, you still have a delicious meal with a nice pasta/produce balance. By using the classic (Genovese style) pesto ingredients without blending them together, you really get a lot of the same flavor without all the calories that can so easily “hide” in a bowl of pasta or other dish when the pesto is blended.
If you plan ahead just a little and cook the chicken, veggies and pasta all at once, this is a really doable weeknight meal. Perfect on it’s own or with a slice of bread!
Chicken Spice Blend
- 1 tsp chili powder
- 2 tsp salt
- 2 tsp garlic powder
Other ingredients
- 2 cups cooked short pasta such as penne
- 2 lbs boneless chicken breast cutlets
- 2 tbsp. Olive oil
- 1 large (or 2 small) shallot
- 2 cup cherry tomatoes, halved
- 1/2 tsp salt
- 2 cups chopped fresh baby spinach
- 1 cup chopped fresh basil leaves
- 1/4 cup sliced kalamata olives
- 1/8 cup pine nuts
- 1/3 cup shredded parmesan
Instructions
Cook 3 servings of penne pasta (or any other short pasta) according to packaging instructions. Drain and set aside.
Rub chicken with spice blend and grill or saute until fully cooked. Slice chicken into bite sized pieces.
In a dutch oven or large deep saute pan, heat olive oil on low-medium heat and add shallots. Cook until translucent. Toss in tomatoes and salt and gently stir. Reduce heat and toss in pine nuts, olives, spinach and basil.
Stir gently for a minute or two, remove from heat and toss in chicken, pasta and parmesan.
Makes 3 servings.