Pesto Pasta with Grilled Chicken

by Alice Currah on Aug 28, 2011

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Servings
6 servings
Prep time
10 minutes
Total time
20 minutes
Course
Entree

Ingredients

  • 1 pound box spaghetti
  • olive oil
  • 2 skinless boneless chicken breasts
  • salt and pepper
  • 1 red bell pepper chopped
  • One 8-ounce package sliced mushroom
  • 4 cups baby spinach
  • 1/2 cup pesto
  • Parmesan cheese

Instructions

  1. Cook the pasta, al dente, according to the package directions and drain.
  2. Heat the grill to medium-high heat. Brush olive oil on both sides of the chicken. Season with salt and pepper.
  3. Grill the chicken breasts for 4-5 minutes on each side or until the chicken is cook. Allow the chicken to rest for 5 minutes before cutting it into cubes.
  4. While the chicken is resting, saute the red bell pepper, mushrooms, and spinach for 3-4 minutes.
  5. Drizzle the pasta with a couple tablespoons of oil and add the pesto sauce. Toss the pasta until the spaghetti is coated.
  6. Cut the chicken into cubes. Add the chicken and the vegetables to the pasta and sprinkle with Parmesan cheese.

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