Armed with my shiny new spinach and feta pesto I needed to try it out on something and of course the first thing that came to mind was pasta but I was looking for something a little more this time. One of the easiest ways to make a pasta a bit more of a meal is to add chicken and I was thinking that some contrasting paprika grilled chicken would go nicely with a spanakopita pesto pasta. I garnished the pasta with some walnuts and feta, mirroring the flavours already in the pesto.
Spinach Pesto Pasta with Paprika Grilled Chicken
(makes 4 servings)Printable Recipe
Ingredients:
1 pound pasta (I used whole wheat penne)
2 chicken breasts (pounded thin)
2 teaspoons paprika (I used hot and smoky)
salt and pepper to taste
1 batch spinach pesto (aka spanakopita pesto)
1 handful walnuts (toasted)
1 handful feta (crumbled)
1 pound pasta (I used whole wheat penne)
2 chicken breasts (pounded thin)
2 teaspoons paprika (I used hot and smoky)
salt and pepper to taste
1 batch spinach pesto (aka spanakopita pesto)
1 handful walnuts (toasted)
1 handful feta (crumbled)
Directions:
1. Start cooking the pasta as directed on the package.
2. Season the chicken with the paprika, salt and pepper.
3. Grill the chicken until it is cooked all the way through, about 5-7 minutes per side.
4. Drain the pasta, reserving some of the water and toss the pasta with the pesto and the reserved pasta water.
5. Slice the chicken, serve it on the pasta and garnish with the walnuts and feta.
1. Start cooking the pasta as directed on the package.
2. Season the chicken with the paprika, salt and pepper.
3. Grill the chicken until it is cooked all the way through, about 5-7 minutes per side.
4. Drain the pasta, reserving some of the water and toss the pasta with the pesto and the reserved pasta water.
5. Slice the chicken, serve it on the pasta and garnish with the walnuts and feta.
Similar Recipes:
Roasted Red Pepper Pesto Pasta with Feta and Kalamata Olives
Take a look at the Presto Pasta Nights roundup on The Well-Seasoned Cook.
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