Herbed Chicken Linguine With Spinach Pesto Recipe

About this recipe

This high-protein dinner features tender chicken breast and linguine tossed in a vibrant spinach pesto sauce, perfect for solution seekers looking for a satisfying and nutritious meal.

Ingredients

• 25 g Parsley
• 200 g Delichic Chicken Broth
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 100 g Garlic - Single Clove
• 500 G Reggia Linguni
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 400 g Agapi Protein Greek Yogurt (Natural)
• 16 g Orika Oregano
• 250 g Spinach - Chopped
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. In a blender or food processor, combine 1 1/2 cups fresh spinach, 1/2 cup parsley, 1/4 cup chicken broth, 1 egg yolk, 2 tablespoons grated Parmesan cheese, 1 teaspoon dried basil, and 1 clove garlic. Blend until the mixture is smooth and pureed.
2. 2. Cook 4 oz linguine according to the package directions. Drain and keep hot.
3. 3. Heat 1 tablespoon cooking oil in a skillet over medium heat. Season 2 chicken breasts with salt and pepper, then cook for 6-7 minutes per side or until fully cooked and no longer pink in the center. Remove from heat and let rest for 5 minutes before slicing.
4. 4. In a large bowl, toss the hot linguine with the spinach pesto sauce until evenly coated.
5. 5. Serve the linguine topped with the sliced chicken breast and garnish with additional Parmesan cheese or parsley if desired.