Pesto Chicken Pasta

For the sake of SEO, we're calling this one 'pesto chicken pasta' but it's more of a version, and definitely not classic Italian pesto (due to my pine nut allergy.) I also added in a ton of spinach to give it a little more of a higher nutritional value!! 

What you need:
For the nut-free, spinach pesto

• 8 oz fresh spinach
• 2 oz fresh basil leaves (I always start with a handful, you can taste test and add more if you need!)
• 6-10 garlic cloves depending on your garlic tolerance
• 1/4 cup EVOO
• 1 cup parmesan cheese
• A pinch of salt and pepper (1/4 tsp each)
• Optional: a squeeze of fresh lemon juice (1 tsp)

For the entree

• 1/2 lb pasta (I love penne with this recipe!)
• 1/2 cup pesto
• 1/2 cup heavy whipping cream
• 1/4 cup reserved pasta water
• 2 cooked chicken breasts, diced
• *if you don't properly salt your pasta water the completed dish may need to be seasoned with salt
• Black pepper, parmesan and optional red pepper flakes for topping

What to do:

1. If you are going to make the chicken for this recipe, go ahead and do that first. I seasoned with salt and pepper and then grilled it until it was cooked through. Dice it up once it's finished cooking and set aside.
   
2. Blend the pesto ingredients in a food processor. *The pesto recipe makes about 2 cups, so you'll want to save half of it in the fridge for up to a week, or freeze it for another time! The leftovers are great to use for so many other dishes!!
3. Bring a large pot of heavily salted water to a boil and cook the pasta according to the packaging instructions. You'll want the pasta to be a little more on the al dente side because it will continue to cook a tiny bit in the sauce.
4. Add the cooked pasta, pesto, heavy cream and chicken to a skillet or pot and turn the heat to medium. The cream will blend into the pesto and create the sauce. Stir everything for a minute or two over heat until the sauce thickens up and is hot.