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

• 50G Picard Chopped Flat Parsley
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 100 G Jumbo Garlic 100g
• 250G Morelli Lemon Pepper Linguine Pasta, 250G
• 350G Typically Daylesford Organic Chicken Breasts
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 200 G Authentic Greek Yogurt
• 1 Bunch Baby Spinach - Bunch
• - Ktc Vegetable Oil
• - Mill & Mortar Finishing Salt Flakes Gift Set

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, 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.