Creamy Chicken Pesto Pasta Recipe

Pasta with Chicken, Vegetables & Spinach Pesto

Jonny Valiant

Serve this almost no-cook dish in spring or summer—it's chockful of fresh flavors, with grape tomatoes and red onion tossed with a verdant lemon-flecked spinach pesto.

Cal/Serv: 436

Yields: 6

Prep Time: 0 hours 15 mins

Total Time: 0 hours 25 mins

1 lb. Pasta

2 tbsp. roasted almonds

1 small clove garlic

1 tsp. lemon zest

4 oz. baby spinach (about 4 cups)

2 tbsp. olive oil

2 tbsp. grated pecorino or Parmesan

Kosher salt and pepper

1 pt. grape tomatoes

1 1/2 c. shredded rotisserie chicken

1/2 small Red Onion

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Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot.
Meanwhile, in a food processor, pulse the almonds, garlic and lemon zest until finely chopped. Add the spinach, oil, pecorino and 1/8 tsp each salt and pepper. Purée until smooth, scraping down the sides of the bowl as necessary.
Toss the pasta with the pesto, adding some of the reserved cooking water if the pasta seems dry.
Add the tomatoes, chicken and onion to the pasta and toss to combine.

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