Bottled pesto pasta

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Step 1

Season the chicken breasts or tenders with about 1/2 teaspoon of salt and a pinch of pepper on both sides.

Step 2

In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until fully cooked, about 6-7 minutes per side. Ensure the internal temperature of the chicken reaches 165°F (75°C). Once cooked, remove from the skillet and let it rest for a few minutes before slicing.

Step 3

While the chicken is resting, cook the pasta according to the package instructions until al dente. Drain and set aside.

Step 4

In the same skillet, warm the store-bought pesto sauce over low heat. You can add a splash of olive oil to loosen it up if needed.

Step 5

Once the pesto is warmed, add a handful (about 2 cups) of fresh spinach leaves to the skillet. Toss them with the pesto sauce until they begin to wilt.

Step 6

Add the cooked pasta to the skillet and toss to coat the pasta, along with the wilted spinach, with the pesto sauce.

Step 7

Slice the cooked chicken and arrange it on top of the pesto pasta.

Step 8

If desired, you can also add about 1/2 cup of halved cherry tomatoes to the pasta and cook for a minute or two until they soften slightly.

Step 9

Serve the pesto pasta with chicken and spinach in bowls, topped with grated Parmesan cheese and fresh basil leaves.